X 

560 



■04l6 



J 



U. S. DEPARTMENT OF AGRICULTURE. 

BUREAU OF CHEMISTRY -BULLETIN NO. 77 



H. W. WILEY, CliicC of Bureau. 



OLIVE OIL AND ITS SUBSTITUTES. 



L. M. TOLMAN and L. S. MUNSON. 



Prepared under tlie direction of 
W. D. BIGELOW, 

Cliit'f of Food L'lhoriitorii. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICl 
1905. 



Monograph 




Class T X R (^ D 
Book^_Q^T6 



1 



i 



I 



/i.^ 



U. S. DEPARTMENT OF AGRICULTURE. 

BUREAU OF CHEMISTRY— BULLETIN NO. 77. 

II. W. WILEY, Chief of Bureau. 



OLIVE OIL AND ITS .SUBSTITUTES. 



L. M. TOLMAN and L S. MUNSON. 



Prepared under the direction of 
"W. D. BIGELOW, 

CliiiJ' (if Food L'lhoratorij. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 



1905. 



"^ 



-1^ 






\ 



LETTER OF TRANSMITTAL 



U. S. Department of Agriculture, 

Bureau of Chemistry, 
WmJilngton, D. C, .My 3, 1903. 
Sir: I have the honor to tninsmit herewith for yoiir inspection and 
approval a manuscript relating to olive oils and their adulterations, 
and embodying the investigations made in this Bureau of American 
and imported pure olive oils and adulterations thereof. This work 
was done under the act of Congress authorizing the Secretary of Agri- 
culture "'to investigate the adulteration of foods, drugs, and liquors,'' 
and I recommend that the results as reported herein be published as 
Bulletin No. Y7 of the Bureau of Chemistry. 
Respectfullj% 



Hon. James Wilson, 

Secretary of Agriculture. 



H. W. Wiley, 

Chief of Bureau. 



SAN PI r- 
D. otD. 



INTRODUCTION. 



The work reported in this liulletin was begun on imported oils 
received throug-h the customs officers, with a vieM' to determinino- the 
nature of the products brought into the United States from abroad 
and sold as olive oil. It was then thought advisable to go into the 
open market and secure oils sold in retail stores under foreign labels 
in order to make a comparison of olive oil as it is received by the cus- 
toms officers and as it is sold to the consumer. Having thus collected 
considerable data on oils of otlier countries, it seemed expedient to 
make a study of American olive oils for the sake of comparison. 
Many samples were therefore purchased in the open market, and a 
number of representative manufacturers were requested to furnish 
samples of their product as it left the mill. These requests were quite 
generally complied with, and in each case the manufacturer sent with 
his sample an affidavit as to its purity. Employees of the Bureau 
visited New York, Philadelphia, Washington, Boston, New Haven, 
Rochester, Buffalo, Burlington, Vt., New Orleans, Chicago, St. Louis, 
and San Francisco, and purchased both American and foreign oils 
found in as man}' stores, selected at random, as it .seemed advisable 
to visit. 

The relatively low price at which imported oils are sold as compared 
with California oils may often be attributed to their inferior quality. 
In selecting material for the work reported in this bulletin no .sam- 
ples were taken which wei'e not sold as olive oil. Oils sold under 
other names, or simply as salad oil, were not included. It is a matter 
especially worthy of comment that the California oils bought in the 
open market were all of superior (luality, and that only two of the 
fifteen samples so obtained contained any oil other than olive oil. Of 
these two samples one was not labeled with the name of the manufac- 
turer, but instead l)ore the name of the dealer. 

Following the usual custom in such matters, all manufacturers resi- 
dent in the United States were notified of the results of the examina- 
tion previous to their publication, and no protests were received 
except those relating to the two oils mentioned. The dealer from 
whom one of these samples was obtained- replied that he supposed that 
he was handling a high-grade article, while the manufacturers of the 
other sample wrote us that they had ceased to make olive oil because, 



4 INTRODUCTION. 

while making a high-grade article, they could not compete with infe- 
rior goods which were sold under the labels of iirst-class olive oil, and 
had decided to discontinue its manufacture. They sta,ted that they 
employed no cotton-seed oil or other substitute at any time. Dealers 
whose names appeared on the labels as importers or manufacturers' 
agents were also notified. 

For the lack of a better term, a number of salad oils are referred to 
in this bulletin as "olive oil substitutes." By this it is not intended 
to class them as inferior in any sense, or to disparage their legitimate 
use or their sale when labeled in such a way as to notify the purchaser 
of their nature. They are included in this bulletin, however, merely 
because, being cheaper oils, they are sometimes fraudulently substi- 
tuted for olive oil and sold either at a price above their relative value, 
or at a price whicii brings olive oil into unfair competition. Such 
practices are fraudulent, and it is highly important for those engaged 
in the manufacture of olive oil, which has become an important indus- 
trj- in California, that they be forbidden. 

Two Federal laws were passed by the last Congress which have a 
bearing on this subject. One of these (Public — No. 223) forbids the 
misbranding or false labeling of food products as to the place of their 
manufacture. The other (Public^7-No. 158) prohibits the importation 
into the United Stsites of foods which are "found to be dangerous to 
health, or which are forbidden to be sold or restricted in sale in coun- 
tries in which they are made or from which they are exported, or 
which shall be falsely labeled in any respect in regard to the place of 
manufacture or the contents of the package. "" 

With these laws on the statute books it becomes important that pur- 
chasers should carefully read the labels on their purchases and note 
that the name of the manufacturer and the place of manufacture are 
distinctly stated. It is altogether probable that in the future oils dis- 
tinctly labeled will l)e found to be as represented, as ordinaiily fraudu- 
lent manufacturers will attempt to evade the law by omitting the place 
cf manufacture rather than violate the law by making a false state- 
ment regarding it. As an illustration of this a label is reproduced 
(PI. 1, fig. 1) which was found on a bottle of maize oil puichased as 
olive oil. This label does not distinctly state that the t)ottlc contains 
olive oil, but it is worded in such a waj* that it is oidy upon close 
examination that the purchaser will note the fact that the oil is I'epre- 
sented not as '"supei'lor olive t)il," but as "superior to any olive (jil."' 

Among other instances of misbranded oil are a number which bear 
French or Italian laltels and contain cotton-seed oil. As illustrations 
of this two labels are reproduced (PI. J, fig. 2, and PI. II. fig. 2) which 
are believed to have originated in this country." The prevalence of the 
sale of cotton-seed oil under labels of this nature has led to frequent 



"See page 56." 



INTRODUCTION. 

rumors that the cotton-seed oil exported from the United States is 
largely used as an adulterant or substitute for olive oil, and is sentliack 
to us under another label and at greatly increased prices. It is difficult 
to understand how this idea could have gained credence. The ship- 
ment of the oil twice across the ocean would seem a needless expense. 
Oils of American origin are never subjected to a more rigid examina- 
tion tliun imi^orted oils. In view of these facts we would expect even 
foreign manufacturers to establish mixing and bottling establishments 
here, if they desire to handle American oil, and conline their impt)rtii- 
tion to the labels. 

In the following pages several instances of the presence of cheaper 
oils imported as olive oil are noted, but not a single instance has been 
found of the use of cotton-seed oil as an adulterant or substitute for 
olive oil in goods known to be imported," although samples of imported 
olive oil were obtained from the customs officei-s of several of our 
leading ports, and everj^ effort was made to secure a fair representa- 
tion of the oils imported. We are therefore brought to the conclu- 
sion that cotton-seexl oil is not imported under olive oil labels, as is 
frequently stated. Since the completion of our work on this subject 
this idea has been confirmed by a report from Consul-General 11. P. 
Skinner, as a result of his inv^estigation of the manufacture of olive 
oil in France. Mr. Skinner calls attention to the fact that edible olive 
oil to the value of $1,200,000 is brought annually into the United 
States, and that Marseilles alone has sometimes imported $3,000,(100 
worth of cotton oil in a single year. Mr. Skinner then says: "There- 
fore, if we also assume, a most improbable hypothesis, that these oils 
contain 25 per cent of cotton oil, we have accounted for cotton oil 
to the value of merely $300,000, a mere drop in the bucket as com- 
pared with the value of our cotton-oil exports." Another form of 
fraud is illustrated in Plate II, tig. 1, which is a reproduction of a 
label on a bottle received from the appraiser's stoi-es imported as olive 
oil, hut containing peanut oil. 

I take this opportunity to express our indebtedness to all the Ameri- 
can manufacturers who have cooperated in this work by furnishing the 
laboratory with samples of their oil, accompanied by affidavits as to their 
purity and descriptions of tlieir methods of manufacture; and also to 
V. Villavecchia, custom-house chemist, Rome; Giacomo Dellepiane fu 
Andrea, Genoa; G. E. Colby and W. C. Blasdale, of the University 
of California, Berkelej', Cal., who have supplied samples of olive oil 
of known purity from different regions, and the V. D. Anderson Com- 
pany, who prepared several samples of olive-oil substitutes for our 
laboratory. 

W. D. BiGELOW, 

Chief of J^ood Laboratory. 

o Nine samples out of 250 recently received from the custom-house have contained 
cotton-seed oil. 



CONTENTS. 



Page. 

Introduction 3 

General discussion 9 

Statistics of the olive oil trade 9 

Manufacture of olive oil 11 

Methods of analysis and interpretation of results 13 

Specific gravity 13 

Index of refraction 15 

JIaumene number and specific temperature reaction 18 

lodin absorption 20 

Saponification or Koettstorfer number 25 

Melting point of fatty acids 25 

Solid fatty aci<ls 27 

Free fatty acids 28 

Olive-oil substitutes 31 

Cottonseed oil 31 

Peanut oil 34 

Sesame oil 35 

Maize oil 36 

Mustardseed oil 37 

Eapeseed and colza oil 38 

Sunflower oil 40 

Poppyseed oil 41 

Lard oil 42 

Miscellaneous oils 43 

Olive oils of known origin 46 

California oils 46 

Italian oils 48 

Commercial olive oils 51 

Summary 62 

Index./ 63 

7 



ILLUSTRATIONS. 



Page. 
LATE I. Fig. 1. — Label on bottle of maize oil. Fig. 2. — Label on oiive oil 

mixed with cottonseed oil 56 

II. Fig. 1. — Label on olive oil mi.xed with peanut oil. Fig. 2. — Label 

on bottle of cottonseed oil 56 

8 



OLIVE OIL AND ITS SUBSTITUTES. 



GENERAL DISCUSSION. 
Statistics of the Olive Oil Trade. 

Nearly the entire amount of olive oil used in this country comes 
from Italy, France, and California. The average annual total impor- 
tation for the ten years next preceding 1901 was 803,716 gallons. Of 
this amount France sent us annually an average of 257,586 gallons 
and Italy 498,493 gallons. There are no means of ascertaining the 
amount produced in California, but it is probably a great deal less 
than the amount imported, as the California oil is scarcely known in 
the eastern markets, and is by no means the only oil offered on the 
western markets. Evidence of this is the fact that of 68 samples of 
commercial oils bought outside of California but two were California 
oils. On the other hand, of 29 samples of commercial oils bought in 
California 13 were produced in California, 4 were French oils, and 12 
were Italian oils. 

In 1897 Elwood Cooper" reported 2,500,000 olive trees in California 
capable of producing, besides dried and pickled olives, 2,000,000 gal- 
lons of oil. This amount, however, is greatly in excess of the present 
production, owing to the fact that, as shown later, both the French 
and Italian oils can be imported cheaper than Ihe actual cost of pro- 
duction of the California product. The above figures are of interest 
in showing that California is capable of producing the entire amount 
of olive oil consumed in this country. 

Table I. — Importations and valuations of olive oil. 



Year. 



1891 
1892, 
1893, 
1894, 
1895 
1896 
1897 
1898 
1899 
1900 



Importations. 


Valuation per gallon. 






From all 

other 
sources. 


Total 


French 


Italian 


Average 
for all 


France. 


Italy, 


tions. 


oils. 


oils. 


oils im- 
ported. 


Gallons. 


Oallons. 


Gallone. 


Gallons. 








217,628 


326,748 


61,133 


605, 509 


81.59 


80,99 


81.21 


222. 534 


431,322 


.52,630 


706, 486 


1.72 


.97 


1.24 


261,332 


379, 150 


46,370 


686,852 


1.69 


1.01 


1.29 


205, 089 


.506, 647 


45, 742 


757, 478 


1.74 


.97 


1.20 


261.695 


461,215 


52, 136 


775,046 


1.67 


.96 


1.22 


278, 791 


610,3.32 


53, 475 


942, 598 


1.70 


.92 


1.17 


328, 943 


553, 115 


46, .509 


928, .567 


1.61 


.98 


1.22 


243, 874 


467,939 


35, 004 


736, 877 


1.69 


1.01 


1.25 


280, 515 


609, 038 


40, 489 


930,042 


1.64 


.94 


1.17 


275,461 


649,423 


42,818 


967,702 


1.65 


1.00 


1.21 



Total 
valua- 
tion of 
oils im- 
ported. 



8733, 489 

876,613 

891,424 

909, 897 

952, 405 

1,107,049 

1,134,077 

923, 804 

1,090,250 

1,170,871 



" Address before the State Fruit Growers' Association of California. 
20128— No. 77—05 2 ^ 



10 



.OLIVE OIL AND ITS SUBSTITUTES. 



Table I, prepared from the report of the Bureau of Statistics, Treas- 
ury Department, for. 1900 (p. 289), gives the importatioiLs of edible 
olive oils, which pay a dutj' of 50 cents per gallon, and the valuation 
of these oils. According to this table the Italian oil is nuich cheaper 
than the French product, the average difference in price being about 
60 cents per gallon. This difference is partly due to the packages in 
which the oils are shipped. The Italian oils are shipped largely in 
bulk or in tin cans, while the French oils are nearl}' always liottlcd 
and labeled in France. Of 27 samples of Italian oils furnished liy the 
Treasury Department for examination, one was in liottle, one in tin, 
and the remainder in bulk. Of 27 samples of French oils from the 
same source, 17 were in labeled bottles and 10 were in bulk. Another 
reason for the lower average price of Italian oils is that a large amount 
of low-grade oil is imported. The price of the high-grade oils from 
both countries is about the same. 

Table I shows that Italian oils are valued at about $1 per gallon and 
French oils at $1.60; adding 50 cents per gallon for duty to each of 
these would make their values $1.50 and $2.10, respectively. Accord- 
ing to B. M. Lelong" the cost of production of California oil is fl.88 
per gallon; adding to this 50 cents per gallon for bottling would make 
the actual cost of preparing the oils for market $2.38. 

Table II gives the retail price per gallon of S3 .samples of commer- 
cial oils, of which 67 are unadulterated and 16 adulterated. The fig- 
ures on the unadulterated oils are in unich the same ratio as the prices 
of the imported oils given in Table I and the actual cost of manufacture 
of the California oils as stated above. 



Table II. — Retail price per gallon of comniercial samples. 





Unadulterated oils. 


.Adulterated oils. 




California. 


French. 


Italian. 


California. 


French. 


Italian. 




9 

J5.87 


30 

«.92 

6.65 

2.56 


28 
84.20 

8.19 
1.79 


, 2 

?3.58 

3.84 

3.32 


6 
M.03 

6.63 
1.66 


8 




82.43 


Mnxinuim price per gallon 

Miiiimura price per gallon 


L 6.65 
4.86 


3.32 
1.79 



These figures show that California oils retail at a slightly higher 
price than French oils and French oils at a .slightly higher figure than 
Italian oils. Referring to the price of adulterated oils, it will be seen 
that price is not always, or even generall\% an indication of purity. 
The California oils show very little variation in price. This is due to 
the fact that all of the oil is of the highest quality. With both French 
and Italian oils some very low grades ai'e placed on the market. The 
best grades of all three varieties of oil bring about the same price. 

a Report of the Secretary of the California State Board of Agriculture, 1897. 



methods of manufactuke. 11 

Manufacture of Olive Oil. 

The processes of manufacturing oil from the olive are veiy simple. 
The following general description is taken from a report to the gov- 
ernor of California by the State board of horticulture. The fruit is 
picked when ripe and dried either in the sun or by means of dryers. 
It is then crushed in a mill and the oil extracted by a powerful press, 
the details of these processes varying in different mills. In some 
places the olives are mixed with hot water before making even the 
first pressing. The first oil coming from the press is called the '' virgin 
oil" and is the highest grade of salad oil. The pulp left from the 
first operation is subjected to a ihuch higher pressure to produce the 
second-pressing oil. As a rule, this is mixed with the "'virgin oil." 
The pulp is now treated with hot water and pressed again, when a 
third-grade oil is produced which is used for the table and also for 
lubricating fine machinery and for Inirning. The pulp still contains 
oily matter which is extracted with carbon disulphid, and used in 
making castile soap and in dyeing. In this country very little of this 
lower-grade product is made. The oil from the different pressings is 
run into tanks with water and allowed to stand until the pulp and 
gummy matters settle out. The oil is drawn off carefully, filtered, 
and stored in a cool, dark place until ready to be bottled, as olive oil 
becomes rancid very quickl}^ if exposed to light and heat. 

The following letters from California manufacturers of olive oil 
give in greater detail the processes used at the various mills: 

Santa Clara, Cal., May 7, 190?. 
My olives are picked when tlie average is ripe, but not dead ripe. They are spread 
on trays and allowed to evaporate a portion of the "water of vegetation" before 
pressing. They are crushed in an old-fashioned crusher, a revolving granite wheel 
worked by horsepower, and pressed in Italian oil sacks (bruscole), which are made 
of a kind of rush (guinco niarino), which I import for the purpose. Practically all 
the work is done by "rule of thumb;" i. e., by careful study of the condition of the 
olives, etc. We try to keep the temperature of the pressing room at about 70° F., but 
the olives are not heated and come in cold. The run of a pressure is a mixture of 
water and oil, fine materia! of the olive, and oil. After the run has stood a short 
time the oil has in part come to the suiface and the water sunk to the bottom with 
an intermediate stratum of a mixture of oil, water, and fine material. The oil is 
skimmed off the surface as soon as it appears in sutiicient ([uantity, and this skim- 
ming is continued indefinitely until the oil is called for and filtered for bottling. The 
processes are the old ones in use in all the old countries where ■ il is expressed, and, 
so far as I can judge, the best known up to the present time. There is absolutely no 
secret. All depends on an intimate knowledge of the olive and these processes, and 
I employ selected Italians from the oil districts of Tuscany to secure efficient work. 
Frequent experiments are tried here in various lines, hoping to lessen the labor, but 
so far without any serious success. The De Laval Company tried a separator here 
this winter, and we hope that the expert, now fully acfiuainted with the difficulties 
to be met, may work out an oil separator or a series of separators which will take the 
~ olive just picked and give the refined oil at the end of the ]>rocess or processes. An 
exceedingly able English mechanic has tried two experiments with a new press this 



12 OLIVE OIL AND ITS SUBSTITUTES. 

season here, and has since continued his experiments with oUves sent to San Fran- 
cisco, of which I have not as yet learned the result. I am eoniident that we shall 
before long have a machine which will avoid the costly process of partial evapora- 
tion and handle the olives as they come from the tree without sacks or the cider- 
press outfit, both of which mean much labor and expense. 

Yours, very truly, Edward E. Goodrich. 



Jamacha p. O., San Diego County, Cal., March 30, l'M2. 

Yours of March 22, asking for information in regard to olive oil, just received. 

I have no secret process. I inclose a printed description of my process, which 
very clearly shows our method. We use no heat at any stage of the process. This 
cold-water separator I consider a great improvement over the old way of storing in 
large settling vats and skimming iiff the oil as it rises. By this process the oil is 
separated from the lees as fast as pressed. E /ery morning the oil expressed the day 
before i.s taken from the separator and plt.ce :l in the racking tanks. I use only ripe 
olives and press them fresh from the tree. s. put up two grades, only one of which 
we bottle. No. 2 is sold only in bulk to ou' local trade. 

The cost of production of course <lei)ends entirely upon the price of olives. This 
season we have paid §40 per ton; this is $30 less than we have ever paid before. At 
this price for olives I figure my oil costs me very close to §1.50 per gallon for the 
season's run. Our olives in this locality are nearly all Mission. What few we have 
of others we mix with them. 

Yours, very truly, C. M. Gipford. 

c. M. gifpord's process op expressing olive oil. 

My process of expressing olive oil is very simple and is as follows: 

Only ripo olives are used. The fruit is first crushed in a large stone basin by 
means of a revoU'ing stone wheel; it is then taken to the presses, where the oil and 
juice are separated from the pomace. The oil and juice are then passed through our 
new cold-water separator, where it comes in contact with a stream of pure spring 
water under heavy pressure, which thoroughly washes and lemoves from the oil all 
vegetable matter. Next it goes to the racking tanks, where it is thoroughly racked 
and allowed to clarify. It is now taken to the filter room and filtered through 
paper, made for this purpose, directly into the bottles. 

The utmost care and cleanliness are al)Solutely necessary in the making of a high- 
grade olive oil, the product being very susceptible to taint. 



Santa Barbara, Cal., November 23, 1901. 
In my process the fruit is first dried in the sun for about two or three weeks, then 
crushed, pits and all, to a fine pulp, mixed with hot water (nearer 200° than 90° F., 
contrary to the accepted theory), and pressed through scalded Russia crash. This 
product is then stored for .some months in heavy, very clean whisky barrels with 
the air entirely excluded, each barrel having considerable of the black, watery fluid, 
or lees, as it is called here, into which all impurities settle from the oil. If it shows 
signs of fermentation when first store<l, which occurs some years, I place a glass 
siphon in the top of the barrel, cement in a cork with paraffin, and allow the gas 
to escape in pure water. The oil is then drawn off from a point just above the 
lees and filtered through paper, a sample of which is inclosed herewith. I never 
crushed the pits, but have made uj) my mind that the flavor of the oil is not changed 
at all by doing so. This oil brings the highest price nf any oil I know of ($15 a case 
of 12 bottles, 6 to the gallon) , and yet I am convinced it has always cost me that much 



METHODS OF ANALYSIS. 13 

or more to produce it, although I charge up my fruit at 4 cents a pound, which 
is what we paid when we were running the El Montecito Manufacturing Com- 
pany, but they are quoted now at just half ($40 a ton), which is just twice what 
I liave to pay for picking (1 cent a pound). We have spent a small fortune, I, 
think fully $.50,000, in trying to introduce pure oUre oil, and failed, closing the mill 
indefinitely. I think in our mill the oil cost us $1.17 a bottle, and luucli of it had to 
be sold at 40 cents. 

Respectfully, yours, Peveril Mkigs. 

METHODS OF ANALYSIS AND INTERPRETATION OF RESULTS. 

The methods used in this work are not jj-iven in this bulletin if they 
are to be found in Bulletin 65" of 'his Bureau or are modifications of 
methods already published. More attention will be given to the dis- 
cussion of tlie application of these methods and their limitations in the 
detection of various adulterants. In many control laboratories it is 
customary to make a few of the simpler determinations and qualita- 
tive tests, and to judge the state of purity of the oil from the results 
obtained by these determinations. While in many cases this is suffi- 
cient, especially if gross adidteration has ))eon practiced, it is entirely 
inadequate in case the amount of foreign oil added is small. In such 
an instance a thorough examination is essential to properly judge an 
oil. The condition of an oil may frequently be such as to give abnor- 
mal values, even though it is ab^,olute]y pure. For example, an oij 
having a high aciditj' would give too low results for specific gravity, 
index of refraction, and possibly too low a Hiibl value, especially if 
the free fatty acids had become oxidized. If the determination of 
acidity were made, it would explain at once the abnormal results. 
Frequently an oil that may be pronounced adulterated upon super- 
ficial examination will upon more careful analysis be found to be 
unadulterated. 

The {(ualitative tests, while in many cases conclusive, must be used 
with caution. Halphen's test, if positive, is satisfactory proof of cot- 
ton-seed oil, but, as will lie shown later, the heated oil does not respond 
with this reagent. The tests of Baudouin and of Villivecchia for 
sesame oil are conclusive if used with proper precautions, but some 
oils from Tunis give a color with this reagent that ma}' easily be mis- 
taken. The Bechi test for cotton-seed oil and the Renard test for pea- 
nut oil must be used with extreme care or nusleading results ■jvill be 
obtained. 

Specific Gravity. 

The specific gravity was determined by the use of a hydrometer 
graduated from 0.9100 to 0.9300 at 15.5° C. and reading to 0.0002. 

"Provisional methods for the analysis of foods, adopted by the Association of Offi- 
cial Agricultural Chemists, November 14, 1.5, 16, 1901. 



14 OLIVE OIL AND ITS SFBRTITUTKS. 

The readings were made as near 15.5° C. as possible and correction for 
temperature made by the following formula:" 

G = G'+0.00063 (T-15.50 O- 
G = specific gravity at 15.5° C. 
G' = specitic gravity at T. 
0.00063 = mean correction for 1° C. (for olive oil). 

The cori'ection factors for other oils are given in the provisional 
methods for the analysis of foods.* 

The determination of specific gravitj' is a quick way of detecting 
gross adulteration of olive oil with the seed oils, practically all of 
which have a higher specific gravity. The range of specific gravities 
on pure olive oils of the grade used for salad purposes is quite narrow. 
On 33 .samples of pure California oils the specific gravity varied from 
0.9162 to 0.9180, with an average of 0.9168. One sample. No. 673, 
had a specific gravity of ().914'.>, but had 12.11 per cent of free acid, 
which explains the low gravity and excludes the oil from use for salad 
purposes. Eighteen samples of Italian oils gave a range of from 
0.9155 to 0.9180. with an average of 0.9163. Blasdale' on 11 sam- 
ples of California oils found a variation of from 0.9161 to 0.9174. 
Milliau'' found on French oils a range of from 0.9169 to 0.9172, and 
for Tunis oils' a range of from 0.9170 to 0.9196, with an average on 
•19 samples of 0.9183. De Negri and Fabris-^ in a very exhaustive exam- 
ination of Italian oils found on 70 .samples a range of fi-oiii 0.9160 to 
0.918(), and an average of 0.9166. These authoi's found one sample of 
oil made from I'otten olives which had a specific gravity- of 0:9145. 
This low figure was most likely due to the presence of free fatty acids, 
which were not determined, but which were probably present in suffi- 
cient amounts to materially iutlueiice this constant and to (exclude the 
product from edible oils. Colby" gives the range for California oils 
of 0.9140 to 0.9185, but in the absence of definite data regarding 
the amount of f r(>e acids present the lower limit can hardly be accepted 
for a normal oil. From tiie above figures it is apparent that there is 
but little variation in the specific gravity of edible oli\e oils from dif- 
ferent sources and from different varieties of olives. 

The specific gravity of California, French, and Italian olive oils 
varies from 0.9140 to 0.9185, while the oils from Algeria range as- 

"Allen, Com. Org. Anal., 3d ed., vol. 2, pt. 1, p. .3.3. Wintoii, Connecticut Agr. 
Expt. Sta. Kept., 1900, pt. 2, p. 149. 

''U. S. Dept. Agr., Bureau of Chemistry Bui. 6.5, p. 21. 

'•.Tour. Amer. Chem. Soc, 189.5, 17: 935. 

''Bui. du Ministere de 1' Agriculture, 1895, p. 139. 

''Milliau, Bertainchand et Malet, Bui. de 1' Agriculture et Commerce de Tunia, 
" Rapport sur les huiles d'olive de Tunisie, 1900." 

./"Annali del Lab. chim. centr. delle Gabelle, vol. 1, Gli Olii, jit. 1, p. 38. 

!/ California Agr. Expt. Sta. Kept., 1897-98, p. 169. 



METHODS OF ANALYSIS. 



15 



high as 0.rtl9fi. Zammit " called attention to the fact that the presence 
uf free acids in olive oils reduces the specitic gravity, and the following 
table taken from his results shows the effect of excessive amounts: 
Table III. — Effect of excessive amounts of free acids in olive oils on their specific gravity. 



Free acid as oleic. 



12 per cent 

13 per cent 

14 per cent 

15 per cent 
20 per cent 



Specific 
gravity 
15.5° C. 



0. 9147 
.9139 
.9U3 
.9144 
. 9132 



Free acid as oleic. 



25 per cent 

27 per cent 

28 per cent 
31 per cent 



Specific 
gravity 
15.5° C. 



0.9128 
.9136 
. 9124 
. 9122 



Table IV gives the range of specific gravity of all the oils considered 
in this bulletin. Oils having an excessive amount of free acids, and 
consequently abnormal specific gravity, have been excluded from the 
ranges given in the column of '•Results obtained in Bureau of Chem- 
i.stry." This explains in many cases the lack of agi"eement between 
the results from the two sources. An example of this is one sample 
of peanut oil having 13.51 per cent of free acids and a specific gi-avity 
of 0.9155. The other three samples of peanut oil have specific gravities 
of 0.9186 and above, which are considered about normal for this oil. 

Table IV. — Specific gravity of oils. 



Kind of oil. 


Results obtained 
in Bureau of 
Chemistry. 


Compiled results. 




0.9162 to 0.9180 
.9155 to .9180 


0. 9140 to 0. 9185 




.9158 10 .9180 




. 9169 to . 9172 






.9170 10 .9196 


Lard . 


.914810 
.9143 to 
.9147 to 

. 9186 to 
.9226 to 

.9233 to 
. 9201 to 
.9239 to 


.9175 
.9163 
.9193 
.9186 
.9188 
.9236 
.9218 
.9256 
.9205 
.9244 


.9150 to .9160 




.9112 to .9184 




. 9125 to . 9183 




. 9151 to . 9200 




.9110 to .9220 




. 9160 to . 9362 




. 9200 to . 92.50 


Maize . 


. 9213 to . 9255 




. 9240 to . 9262 




. 9240 to . 9370 







Index of Refraction. 

This determination was made with a Zei.ss butyro-ref ractometer, the 
readings being made as nearly at 15.5'-^ C. as possible. As it is not 
always convenient to make the readings at this temperature, the factor 
to be used for the correction for temperature was determined on oils 
likely to be used as substitutes for olive oil.* The buty ro-ref ractometer, 
on account of its ease of manipulation, is very widely used, but its 
empirical scale, with divisions of varying value in refractive indices, 
requires for an accurate correction for temperature that the scale read- 
ings be calculated to indices of refraction and the temperature correction 
applied thei'eto. The reason for this can be seen from Table V. 

«Rev. Int. Fals. Alim., 1899, 12: 84. 

''Tolman and Munson, Jour. Amer. Chem. Soc, 1902, 24: 754. 



16 



OLIVE OIL AND ITS SUBSTITUTES. 



Table V. — Value of butyro-refractomeler degrees in refractive indices on different parts of 

the scale. 



Scale 


N,. 


division. 





1.4220 


10 


1.4300 


40 


1.4.524 


50 


1.4593 


90 


1.4840 


100 


1.4896 



Differ- 
ence. 



0.0080 
.0069 
.0065 



From thi.s it will be .seen that ten scale divisions from o to 10 on this 
instrument equal 0. 0080 in index of refraction, while from 90 to 100 they 
equal 0.0055. It is evident that if, as shown in Table VII, the change 
in the refractive index for 1° C. is practically a constant, then the change 
in the scale division of this instrument for 1° C. must be a vai'iable and 
will increase as the scale reading increases. This is shown in Table 
VI, which gives the readings on rape oil. The change for 1° C. 
decreases as the temperature rises. 

T.\BLE VI. — Variable temperature correction in butyro-refraclometer readings. 





Scale 
readings. 


Change for 1° C. 


Temperature. 


In scale 
reading. 


In re- 
fractive 
index. 


2.3°C .... 


Degrees. 
82.0 
70.5 

70.5 
61.0 


Degree. 
} 0.60 

} .67 




S1.8°C 


0. 000360 


21.8° C 




38. 4° C , 


.000360 







Table VII gives the determinations of the temperature corrections 
of vai'ious oils. 

Table VII. — Temperature corrections for various oils. 



Labo- 
ratory 

No. 



First reading. 



Second read- 
ing. 



Kind of oil. 



j Tem- 
pera- 
ture. 



Butyro- 

refrac- 1 Tem 

tometer pera 

read- ture. 

ing 



Butyro- 

refrac- 

tometer 

read 

ing. 



Third read- 
ing. 



Tem- 
pera- 
ture. 



Butyro- 

refrac- 
tometer 
read- 
ing, 



Increase for 1° C. 



Between 

first and 
second 
reading. 



Between 

second 

and third 

reading. 



In index 
of refrac- 
tion. 



23605 
506 

23460 
493 
491 
498 

23624 
496 
490 
486 
495 
487 

22434 
499 

23656 
492 

489 
436 



Olive 

do 

do 

Poppy seed 

Maize 

Sunflower 

do 

Rape 

do 

Mustard 

Black mustard 

Lard 

do 

Peanut 

do 

Peanut and cotton 

seed 

Sesame 

Cotton seed 



Average . 



°C. 
3.4 
3.2 
3.2 
9.0 
2.8 
3.0 
3.0 
2.8 
3.4 
2.8 
3.2 
3.0 
3.0 
3.0 
3.3 

3.4 
3.4 
3.4 



Degrees. 
76.5 
76.0 
76.0 
82.6 
84. 5 
81.0 
81.2 
82.0 
82.2 
84.6 
84.5 
74.5 
75.2 
78.5 
76.0 

82.0 
81.2 
81.5 



°C: 

22.0 
22.2 
22.2 
19.9 
21.8 
21.8 
22.0 
21.8 
22.0 
22.0 
22.0 
22.0 
22.0 
22.0 
22.0 

22.0 
22.0 
22.2 



Degrees. 
65.6 
64.8 
66.0 
7.5.6 
73.0 
69.5 
70.0 
70.5 
71.0 
72.6 
73.0 
63.4 
64.0 
67.2 
64.5 

70.6 
70.0 
70.0 



37.8 
36.8 
43.3 
41,0 
39.6 
39.0 
39,0 
38,4 
38,8 
38,0 
39.4 
37.6 
39.2 
37,2 
44.2 

42.5 
38.2 
37.6 



Degrees. 
56,5 
56,5 
53,0 
63,2 
62,5 
69,5 
60,0 
61,0 
61,4 
63,2 
63,0 
64,6 
54,0 
68,5 
52.3 

88.8 
60.5 
61.2 



Degree. 
0.69 
.69 
.58 
.63 
.60 
.61 
.69 
.60 
.60 
.62 
.61 
.68 
.69 
.69 
.61 

.61 
.60 
.61 



0.67 
.87 
.66 
.69 
.59 
..58 
.58 
.,57 
.67 
.58 
.57 
.66 
.67 
.87 
.56 

.67 
.58 
.67 



0. 000366 
.000366 
.000360 
. 000369 
.000366 
,000369 
,000364 
.000363 
.000364 
,000360 
.000361 
.000363 
.000372 
.000365 
.000366 

.000369 
.000370 
.000368 

.000365 



METHODS OF ANALYSIS. 



17 



From these results it i.s seen that the correction of the index of 
refraction for 1 - C. is practically a constant for all of the oils examined, 
while the correction in scale divisions varies from 0.55 to 0.63 for 
1° C. For great changes of temperature it is not accurate to use the 
scale division factor, but the results must be reduced to indices of 
refraction and the correction applied to them. The following formula 
may be used to correct for a range of 10 degrees: 

R =R' + X (T'-T). 

K = reading corrected to T. 

R' = reading at T'. 

T = desired temperature. 

T' = temperature at which readings are made. 

X = change in scale division caused by a change of temperature of 1° 0. (X = 0.55 

for butters; 0.58 for oils that read from 60° to 70° on the scale; and 0.62 for 

oils that read from 70° to 80°. ) 

The determination of the index of refraction has much the .same 
value in the detection of tidulteration as the determination of specific 
gravity. The forty-two samples of California oils examined had a 
range of from 1.4703 to 1.1:718, with an average of 1.4711. These 
limits exclude one sample having -11 per cent of free acid and an index 
of 1.-1672, as free acid reduces the index of refraction of an oil. 
Blasdale" on eleven samples of California oils obtained a range of 
1.4710 to 1.4716. Colby* gives a range for California oils of from 
1.4689 to 1.4717, but this is probably too wide for oils which can be 
classed as salad oils. On eighteen samples of pure Italian oils reported 
in this bulletin there was found a range of from 1.4703 to 1.4713. 
There is therefore a total variation in the determinations made in 
this laboratory of from 1.4703 to 1.4713, with no difference between 
the California and Italian oils. Table VIII gives the index of refrac- 
tion obtained on various oils. 

Table VIII. — Bulyro-refntctometer readings and refractive indices of oils. 



Kiurt of nil. 


Number 

of 
samples. 


Butyro-refrac- 

tometer 

readings at 

15.6° C. 


Index of refrac- 
tion at 15.5° C. 


California olive 


42 
IS 
4 
1 
3 
5 
4 
1 
1 
4 
4 
1 


Degrees. 
66.9 to 69. 2 
67. 3 to 68. 5 
68. 8 to 69. 5 
70.9 
70. to 71. 3 

74. 5 to 76. 5 
74. 1 to 74. 8 

73.3 
72.7 

75.6 to 77.5 
72.3 to 75. 6 

77.8 


1 4703 to 1 4718 






Lnnl 


1 4702 to 1 4720 


.^.Imond 


1 472S 






Mustard 


1 4750 to 1 47IV2 


Rape 


1 4748 to 1 4752 






Sunflower 


1 4739 






Cotton-seed . . 


1 4737 to 1 4757 


Poppy. 


1 4770 







«Jour. Amer. Chem. Soc, 1895, 17: 935. 
6 California Agri. Expt. Sta. Rept., 1897-98, p. 169. 

I' One sample of peanut oil containing 13.51 per cent of free acids had an index of 
refraction of 1.4707. 

20128— No. 77—05 3 



18 olive oil asd its substitutes. 

Maumexk Number" and Specific Temperature Reaction.* 

The method used in making this determination was that described in 
the Provisional Methods for the Analysis of Foods/ 

The specific temperature number was calculated by the following 
formula: 

^. 100 A 
^ = T— 

S = Specific temperature number. 
A = i\Iaumenc number. 

B = The rise of temperature obtained with jiure water under tlie same conditions as 
those used in the Maumeno test. 

This simple test if carried out properly is a most valuable and rapid 
means of judging the puritj' of olive oil. Lard oil is practically the 
only oil which would be used as a substitute that lias as low a figure. 

Different analysts have obtained wideh' varying figures for this test, 
but it is easily shown that these are due to the use of acids of varying 
.strength. Colby.'' in preparing standards for the Association of 
Official Agricultural Chemists, gives from published results a range 
for this test of 32 to i7; but such figures as these have no value as 
thcv represent results obtained by different methods and different 
strengths of acid. BlasdalC found on a numl)er of California oils a 
range of 4.5 to -±7. With the ■±2 .samples of California oils of known 
purity examined in this laboratory a range of -i'S.o to 52.1 was found, 
with an average of Itj.S. In contrast to these results, Milliau,'' in his 
report on the oils of Tunis, gives a range of 30 to 36. These figures 
represent the variation found in 50 samples of oilsfroui varied sources 
and processes of manufacture. Milliau,'' in an earlier report on the 
olive oils of Europe, gives a range for the Maumene figure of 30 to 35. 
This wide difference in results is due entirely to the strength of the 
acid used in making the test. The actual limits where the same method 
and the same strength of acid are used are quite narrow. In prepar- 
ing acid for this test Milliau'' diluted 9.5 parts by volume of pure 66° 
Baume acid with 5 parts of distilled water. The acid prepared in this 
way gives a rise of temperature with water of about 38^ C, and com- 
pares satisfactorily when calculated to the specific temperature number 
with results obtained by the use of .strong acid giving a ri.se of tem- 
perature with water of 45 to l-B"^ C. In this laboratory an acid with a 
specific gravity of 1.8M was used, which gave a rise of temperature 

"Comp. Rend., 1852, 35: 572. 

''Thomson and Ballantyne, Jour. Soc. Clieni. Ind. 1S91, 10: 233. 

<^U. S. Dept. Agr., Bureau of Chemistry Bui. 65, p. 31. 

rf California Expt. Sta. Kept., 1897-98, p. 169. 

fJour. Amer. Chem. Soc, 1895, 17: 935. 

/ Milliau, Bertainchand and Malet, Rapport sur les liuiles d'olive de Tunisie, 1900. 

?Bul. du Ministere de 1' Agriculture, 1895, p. 139. 

'' Buletinul camerei de comerciu si Industrie din Bucuresci, 1900. 



METHODS OF ANALYSIS. 



19 



with water of 45° C. Thus it can be seen that the Maumene numbers 
alone have no comparative value. Either the exact strength of the 
acid must be given, or, perhaps better, the rise of temperatui-e with 
water under .standard conditions. 

Thomson and Ballantyne," in order to give these results a compara- 
tive value, proposed to report them as specific temperature numbers. 
They showed that with acid varying from 95.4 to 99 per cent there 
was only a very .slight difference in results when calculated to specific 
temperature numbers, the stronger acid giving slightly higher results. 
Sherman, Danziger, and Kohnstamm'' showed that if there was a much 
greater variation in the strength of acid used there was also a wider 
variation in the specific temperature numbers. With acid vai'ying in 
strength from 89 to 95 per cent thej' found an average of from 90 to 
103 in specific temperature numbers on the same olive oil. 

The Maumene numbers oljtained by the writers on 32 samples of 
olive oil of known puritj' using different strengths of acid are given 
in Table IX. 

T.\BLB IX. — Maumene and specific temperature numbers of olive, oilx. 



Rise of 
, tempera- 
Serial I til re 



number. | given JnSer. 



962. 
960. 
934. 
836. 
931. 
932. 
933. 
935. 
9.55. 
961. 
936. 



with pure| 
water. 



Specific 
tempera- 
ture 
nuifiber. 



33.3 
33.3 
33.3 
34.0 
34.0 
34.0 
34.4 
34.4 
34.4 
34.4 
34.4 



31.4 
29.8 
29.6 
30,0 
29.8 
30.6 
27.4 
27.1 I 

27.5 . 
28.7 I 

28.6 ! 



94.3 
89.4 
88.9 
88.2 
87.6 
90.0 
79.6 
78.8 
79.9 
83.4 
83.1 



959 






953 




954. 




956 




957 




952 





958. ... 




835 





838 




837 





840 




839 




834 




833 




832. 






831 












796 






797 


...1 


798 


1 






Maximum 
Minimum 
Difference 


34.4 31.4 94.3 

33.3 27.1 78.8 

1.1 4.3 15.5 



Rise of 
tempera- 
ture 

given 
with pure 

water. 



°C. 



Man- 
menu 
number. 



Specific 
tempera- 
ture 
number. 



36.6 1 



33.2 I 
33.4 



88.0 
88.6 



35. 
35. 
35. 
35. 
35. 
36. 
35. 
37.' 
37.- 
37.' 
37.' 

37. ■ 

38. i 



28.8 
31.6 
31.3 
31.5 
29.0 
28.0 
29.4 
35.9 
37.7 
35. 4 
37.5 
38.9 
36.1 
36.8 
37.1 
36.0 
37.7 
39.1 
38.4 
39.1 



80.9 
88.8 
88.0 
88.5 
81.4 
78.6 
82.6 
95.2 

100.0 
93.9 
99.5 

103.1 
93.8 
96.5 
96.4 
93.5 
97.8 

tOl.5 
99.7 

101.5 



Rise of 

''"re'"" ^^''"- 
given I ="«?« 

wlfh pSre' "'^■"ber. 
water. 1 



°C. 
43.9 
43.9 
43.9 
45.6 
45.6 
4S.6 
45.6 
45.6 I 
45.6 : 
45.6 1 
45.6 
47.5 
47.5 I 
47.5 1 
47.5 ; 
47.5 
47.5 ' 
47.5 ! 
15.0 ; 
45.5 I 
45.5 
45.5 
45.5 
47.5 
47.5 
47.5 
47.5 
47.5 
47.5 
47.5 
47.5 



38.5 
35.6 
2.9 


39.1 
28.0 
11.1 


103.1 
78.6 
M.6 



47.6 
43.9 
S.6 



43.5 
+4.7 
42.5 
48.2 
44.4 
44.4 
43.5 
44.2 
44.2 
43.5 
44.8 
46.2 
47.0 
48.3 
49.1 
45.0 
45.0 
48.0 
44.8 
19. 
45.0 
48.2 
48.4 
46.2 
48.0 
47.0 
46.0 
50.0 
.52.1 
.50.2 
51.0 



Specific 
tempera- 
ture 
number. 



.52.1 

42.5 

9.6 



99.1 
101.8 
96.8 
105, 7 
97.4 
97.4 
95.4 
97.0 
97.0 
95.4 
98.2 
97.2 
99.0 
101.7 
103.4 
94.7 
94.7 
101.0 
98.5 
108.8 
98.9 
105.9 
106.4 
97.2 
101.0 
100.1 
98.1 
105.2 
109.7 
105. 6 
107.3 



109.7 
94.7 
15.0 



The results given in this table show that when there is a wide dif- 
ference in the strength of acids used the specific temperature numbers 

«Jour. Soc. Chem. Ind., 1891, 10: 2.3S. 
SJour. Amer. Chem. Soc, 1902, 24: 266. 



20 



OLIVE OIL AND ITS SUBSTITUTES. 



are not of much value for comparative purposes, but if there is onlj- a 
slight difference in strength they give very satisfactory results. The 
variation is least when a strong acid is used, giving a rise of tempera- 
ture with water of 43.9^ C. to 47. 5"^ C, showing that the Maumcni' 
number obtained on olive oils with strong acid is more uniform than 
with the wealter acid. However, the strong acid is not satisfactor}- 
for use on seed oils, as the reaction becomes too violent and the oil is 
broken up. With seed oils a weaker acid was used, as suggested by 
Sherman, Danziger, and Kohnstamm." 

The following tal)lc gives the results obtained in this laboratory on 
various oils. The strongest acid was used on the olive and lard oils, and 
a weaker acid on the seed oils. 

Table X. — Maumeni' and specific temperature numbers of rarious oils. 



Kind of oil. 


Maumpnii ' Specific tem- 


Kind of oil. 


Maumcni 
number. 


Specific tem- 
perature num- 
ber.o 


California olive 


42. 6 to 52.0 94. 7 to 109. 7 
42. .5 to 49. 1 , 95.6 to IW. 7 
46. 5 to 47. 8 103. 3 to 106. 2 
61.0 to 63. 2 135.5 to 140. 2 
61.0 to 79. 4 1 130.9 to 190. 3 
54.610 67.8 1 135.0 to 152. 5 


Almond 


46.3 

61.3 

60.0 

75. 2 to 89. 2 

66. 2 to 73. 4 

75. 8 to 85. 5 


117.6 






170. 3 


Lard 


Sunflower 

Maize . 


166.7 




190. 2 to 212 5 


Mustard 


Cotton seed 

Poppy 


172.4 to 191.1 


Kape . .. 


213. to 237. 









a Acids of quite widely differing strengths were used in these determinations. 

loDiN Absorption. 

The method used for this determination was the modified Hiibl 
method, as adopted by the Association of Official Agricultural Chem- 
ists,* in which the iodin solution is allowed to stand in contact with 
the oil for three hours. 

The iodin number was found to be exceedingly variable. On 42 
samples of California oil examined the range was 78.-5 to 89.8, with 
an average of 85.1. IJiasdale'' found a range of from 80 to 86.5, with 
an average of 84. Colby '' gives a range of 77.7 to 93.5 for California 
oils of known purity. On 17 .samples of Italian oils the variation was 
from 79.2 to 86.1, with an average of 81.5. De Negri and Fabris' 
found on 88 samples of pure Italian oils a range of from 79.1 to 89.8, 
with an average of 83.7. Milliau'" found for French oils a range of 
from 84 to 85, and for the oils of southern Europe and Tunis a range 
of from 81.4 to 85.2. Later'' he found on Tunis oils a range of 79.3 
to 89.5, with an average of 85, figures which are very similar to the 



oJonr.Amer. Cheiii.Soc.,1902, 24: 266. 

t>V. S. Dept. Agr., Division of Chemistry Bui. 46, p. 50; Bui. 65, p. 24. 

fjour. Amer. Chem. Soc, 1895, 17: 9.35. 

<* California Agr. Expt. Sta. Rept., 1897-98, p. 168. 

« Annali del Labor, chira. centr. delle Gabelle, vol. 1, Gli Olii, pt. 1, p. 38. 

f Bu\. du Ministere de r Agriculture, 189.5, p. l:-i9. 

?Milliau, Bertainchand, and Malet, Rapport sur les huiles d'olive de Tunisie, 1900. 



METHODS OF ANALYSIS. 



21 



results obtained on California oils. From these results it would seem 
that the range of iodin numbers on California oils is from 78 to 90, a 
little wider than that found on French oils, but about the same as on 
Italian and Algerian oils. 

Table XI gives the range of iodin values found in this laboratory 
and by other analysts on various oils of known purity. With all these 
oils this range is extremely wide, and for this reason the determina- 
tion of the iodin value is liy itself of little value as a means of detect- 
ing adulteration. Onl}' in cases of gross adulteration could it be 
conclusive. By a careful selection of the oils to be used in making 
the mixture, large proportions of either lai'd or peanut oil could be 
used without producing an abnormal iodin value. As is shown in 
Table XVII, page 26, the iodin value increases as the solid fatty acids 
and the melting point of the fatty acids decrease. It is only when 
this factor is determined, in connection with these other factors and 
with the iodin value of the liquid fatty acids, that it may serve as a 
valuable indication of the purity of an oil. 

Table XI. — The. Hubl number of various oils. 



Kind of oil. 


Result.s ob- 
tained in the 
Bureau of 
Chemistry. 


Compiled 
results. 


Kind of oil. 


Results ob- 
tained in the 
Bureau of 
chemistry. 


Compiled 
results. 


California olive - . 
Italian olive 


78. 5 to 89. 8 
79. 2 to 86. 1 


77. 7 to 93.5 

79.0 to 89.8 

84.1 to 84.5 
79. 3 to 89.5 
60.0 to 82.0 
93. to 102. 
85.6to 105.0 


Cotton-seed 

Sesame 


103. 8 to 110. 9 

106.6 

92. 5 to 101. 2 

98.4 to 113.0 

116. 7 to 123. 3 

104. 1 to lO.**. 3 

133.2 to 134.9 


106. 5 to 110. 7 
102.0 to 112.0 






94.1 to 106. 2 


Ajgerian olive 




Mustard 


92. 1 to 106. 5 


Lard 


69. 7 to 77. 2 

96.2 

87.8to96.3 




111.1 to 123.9 




Sunflower 


119.0 to 135.0 




130. 5 to 141.0 









The Hiibl method has never been considered entirely satisfactory, 
owing to the poor keeping quality and the slowness of reaction of the 
iodin solution used. Recently two new .solutions have been proposed as 
substitutes, both of which, it is claimed, remain practically unchanged 
for several months" and are more rajjid in thtMr reaction than the 
Hiibl solution. The Wijs* solution consists of iodin mono-chlorid dis- 
solved in glacial acetic acid; the other, proposed later by Hanus," is a 
solution of iodin mono-bromid in glacial acetic acid. Comparative 
tests of these two solutions with the Hiibl solution, made upon a large 
number of olive and other oils, verify the claims made for these new 
solutions both as regards their keeping qualities and their raijidity of 
action. A comparison of these methods is given in Table XTI. 



«Tolman and Munson, Jour. Amer. Chem. Snc, 1903, 25: 244. 

6Ber. 1898, 31: 752. 

«Ztschr. Nahr. u. Genussm., 1901, i: 913. 



22 



OLIVE OIL AND ITS SUBSTITUTES. 
Table XII. — lodin numbers of olive oik. 



Laboratory No. 


Hiihl ' Wijs Hanus 
niTmhpr ' number number 
fShmrs) (SOmin-UsOmin- 

1 


Difler- 
ence be- 
tween 
Wijs and 

Hiibl 
numbers. 


Difler- 
ence be- 
tween 
Hanus 
and Hubl 
numbers. 


795 .... 


89. 7 90. 9 90. 4 

89.7 1 90.6 90.0 

89.8 914 ' 90.0 


+1.2 
+ .9 
+1.6 
+ 1.4 
+1.6 
+1,9 
+1,5 
+1,6 
+ 1,6 
+1,0 
+1.0 
+ .4 
+ .3 
+1.0 
+ .9 
+ 1.5 
+ .4 
+ .7 
+ 1.3 
+2.0 
+1.6 
+L3 
+1.4 
+L6 
+L6 
+1.7 
+L6 
+1.8 
+2,3 


+0 7 


796 , 

797 


+ .3 

+ 2 


798. . . 


89.7 
80.9 
84.8 


91.1 90.4 
82. 5 81 - 7 


+ .7 
+ .8 


960 : 


833 ... . 


86.7 
86.7 
86.5 
86. 1 
82.8 
81.6 
83.1 
81.5 
83.6 
82.2 
87.8 
80.9 
79.9 
83.1 
83.4 
87.7 
82 4 


86,5 
85.9 
85.9 
86.1 
82.8 
81.1 
82.6 
80.9 
83.1 
81.8 
86.7 
81,6 
80,0 
81.8 
81.9 
86. 3 
m s 


+1 7 


831 

832 

834 

936 

933 

835 

962 

955 

952 

840 

935 

953 

958 

959 

9.54 . . 


85.2 
84.9 
84.6 
81.8 
80.6 
82.7 
81.2 
82.6 
81.3 
86.3 
80.6 
79.2 
81.8 
81.4 
86.1 


+ .7 
+1.0 
+ .6 
+1.0 
+ .5 

- .1 

- .3 
+ .5 
+ .5 
+ .4 
+L1 
+1.4 

0.0 
+ .5 
+ .2 




81.1 
84.5 
80.5 
80.8 
80. 
80.7 
86.1 
89.0 
81.0 
83.3 
86.9 
87.2 
85.1 
84.2 
81.9 


+1 1 


956 


85. 9 Rfi- 6 


+1.1 




82.0 
82.3 
87.7 
82.2 
87.9 
9L3 


81.4 
81.1 
86.6 
81.5 
87,1 
89,9 
84,9 
82,6 
87.3 
87.1 
.85.6 
84.2 
82.0 


+ .9 


961 


+ .3 


836 


+ .6 


931 


+ .8 
+1.0 


838 


839 


+ .9 


837 


+ .9 


673 


84.1 
88.0 
88.1 

86:6 

85.0 
83.4 


+ .8 
+ 1.1 
+ .9 
+1.5 

+ .8 

+ 1.5 
1-1. .1 . .- 


_ .7 


841 


+ .4 


842 


+ .1 


843 


+ .5 


.S44 


0.0 


1091... 


-t- 1 






Average (36 samples) 








+ 1.3 
2.3 
0.3 


+0.60 










1.7 










0.0 













Table XII gives the ro.sults obtiiiiied upon olive oils and TaljJe XIII 
the results obtained upon other nondrying- oils, semidr3inii-, and dry- 
ing oils. The values obtained with olive oils are slightlj- higher when 
the Wijs or the Hanus solution is used, but the difference is not suffi- 
cient to materially change the standard already' existing for this oil. 
With other oils having a low iodiii value closely agreeing results were 
obtained by the three nietliods, as shown in the values olitaincd for 
oleo oil, butter, and lard. With mustard and rape oil of the iiondiy- 
ing oils, and linsee'd oil of the drying oils, much higher results were 
obtained by the Wijs and the Hanus methods, and the use of either of 
these will necessitate the establi.shment of new standard.s. 



METHODS OF ANALYSIS. 
Table XIII. — lod'm numhers of various oils and fats. 



23 



Labo- 
ratory 
No. 


' tils and fats. 


Hubl 
number 
(3 hours). 


Wijs 
number 
(30 min- 
utes) . 


Hanus 
number 
(30 min- 
utes) . 


Differ- 
ence be- 
tween 
Wijs and 

Htibl 
numbers. 


Differ- 
ence be- 
tween 
Hanus 
and 
Hubl 
numbers. 




FATS. 


8.93 
G.09 
35.3 
34.8 
42.0 
.53.6 
.52.8 
B2..5 

m. 3 

69.3 
73.7 
81.7 
76.1 
96.3 
94.5 
107.7 
110.4 
113.0 
98.4 
103.5 
106.4 
101.3 
100.2 

106.4 
103.8 
106.2 
104.8 
106.4 
119.0 
119.0 
123.3 
133.4 
131.9 
169.8 
179.5 


9.05 
6.43 
36.2 
35.9 
43.5 
53.5 
53.7 
52.9 
66: 

70.5 
74.6 
79.4 
75.6 
99.0 
95.2 
109.5 
118.5 
118.2 
104.3 
112.0 
117.3 
10.5.7 
104.1 

109.2 
105.3 
107.3 
106.2 
107.0 
123.2 
122.2 
129.2 
135.2 
139.1 
186. 5 
188.7 


8.60 
6.40 
35.3 
35.4 
43.3 
52.3 
52.2 
52.0 
64.8 

69.8 
73.9 
78.9 
74.0 
97.4 
94.1 
107.7 
115.5 
116.8 
103.8 
110.2 
114.8 
105.2 
102.8 

107.7 
105. 2 
107.8 
106.7 
106. 5 
120.2 
119.6 
126.0 
132. 9 
138.4 
184.5 
183.7 


-1- 0. 12 
+ .34 
+ .90 
-1- 1.10 
-t- .90 

- .10 
-1- .90 
+ .40 

- .30 

+ 1.20 
+ .70 

- 2.30 

- .50 
-1-3.00 
-1- .70 
-1- 1.80 
+ 8.10 
+ 5.20 
+ 5.90 
+ 9.00 
-1-10.90 
+ 4.40 
-1- 3.90 

+ 2.80 
-1- 1.50 
+ 1.10 
-1- 1.40 
+ .60 
-1- 4.20 
+ 3.00 
-1- 6.80 
-f 1.80 
+ 4.20 
fl6.70 
-1- 9.20 


- 0.33 






-1- .31 


1170... 
1168 




-1- .00 


do 


-1- .60 




Oleo 


+ .70 






- 1.30 




. do . 


- .60 




do 


- .50 




....do 


- 1.50 


23606 


NONDRYING OILS. 

Lard 


+ .50 


487 .. 




+ .20 


1181 




- 2.80 


1182 .. 




- 2.10 


772 




-1- 1.10 


1149. 


...do 


- .10 


492. . . 


do.h 


+ .00 


770 


Mustard 


-f 5.10 


771 


do 


+ 3.80 


776 


. do 


-t- 5.40 


486 




+ 6.70 


495 




-t- 8.40 


775 




-1- 3.80 


490.. 




+ 2.60 




SEMIDRYING AND DRYING OILS. 


+ .80 


1159... 
1160. . . 




+ 1.40 


do 


-f 1.60 


1161 


do 


+ 1.90 


489 




+ .10 


444 




-1- 1.20 


491 .. 




-f .40 


777 




+ 2.70 


493 




- ..50 


774 




-1- 3. .50 


1162 




-fl4.70 


1188 


do. 1- 


-1- 4.20 









a Commercial oils. 

& Adulterated with cotton-seed oil. 

c' Four hours for Hiibl determination. 

As will be seen from Table XIV, the leno-th of time involved in the 
determination is greatly lessened liy the use of the Wijs and the Hanus 
solutions. In case of olive oils the reaction is complete in tifteen 
minutes; cotton seed, sesame, mustard, and other nondrying and .semi- 
drying oils require thirtj" minutes; while rape and linseed oils require 
one hour for complete absorption. 



24 



OIIVE OIL AND ITS SUBSTITUTES. 



Tablk XIV. — Time necessary for absorption of iodin. 



Labo- 
ratory 
No. 


Kind of oil or fat. 


Iodin numbers by Hanus 
method. 


Iodin numbers 
method. 


by Wijs 


15 min- 
utes. 


30 min- 
utes. 


1 hour. 


15 min- 
utes. 


30 min- 
utes. 


1 hour. 


773 




8.7 
6.4 
35.2 
35.4 
43.2 
62.4 
51.9 
64.6 
52.2 
80.4 
70.0 
90.1 
82.1 
86.5 
96.0 
125.0 


8.6 
6.4 
35.4 
35.5 
43.4 
51.8 
52.1 
65.1 
62.4 
80.6 
69.7 
90.4 
81.7 
86.5 
97.4 
126.0 
119.4 
106. 
107.4 
116.8 
137.4 
18B.3 










22077 


Konut 










1170 


Butter 










1168 


do 




35.8 


35.9 






Oleo 
























52.9 








do 










do 












do 










23606 












798 




90.3 

82.2 

86.5 

97.7 

126.0 

120.0 

105.0 

107.5 

117.6 

138.4 

186.2 


90.0 
82.6 
86.5 
98.8 
126.5 


91.2 
82.6 
86.7 
99.0 
126.5 
118.0 
104.3 
105.8 
116.1 
138.9 
190.2 




960 


.... do 


82 5 


833 


do 




772 


Peanut 


99 


777 




128 


771 


do 




776 


...do 






104 6 


775 










770 


Maize 




117.1 
138.8 
183.8 


118 5 


774 




136.8 


139.1 


1162 















These results show but little choice between the two new solutions, 
the Hanus solution giving results slightly closer to the figures obtained 
bv the Hi'ibl method. 

The Wijs solution is prepared by dissolving 13 grams of pure iodin 
in a liter of glacial acetic acid which does not reduce a solution of 
l)ichroniate of potash in sulphuric acid; a current of pure chlorin gas 
is run into the solution until the halogen content is doubled. A slight 
excess of iodin is recommended. The change of color in the solution 
as the end point is approached is quite marked. 

The Hanus solution used is made l)y dissolving 13 grams of iodin in a 
liter of glacial acetic acid and then adding sufficient bromin to double 
the halogen content; about 3 cc are sufiicient. 

Tlie method of using these solutions is the same as with the Hiibl 
solution except that an excess of unabsorbed iodin of at least TO per 
cent of the total titer is necessary; and only 10 cc of the 20 per cent 
potassium iodid solution are used, the solution being thoroughly mixed 
before the water is added. In the above work the absorption *was 
allowed to continue thirty minutes, as .some of the adulterants of olive 
oil require a slightlj^ longer time than the oil itself to complete the 
absorption. 

Great care must be taken that no change of temperature occurs 
while measuring the solutions. The high coefficient of expansion of 
acetic acid (0.00115 for 1° C.) will cau.se an appreciable error if even 
a slight change of temperature takes place. If 40 cc of these solutions 
are measured, a change in temperature of zh 1° C. wil] give a change 
of =F 0.11 cc in the amount of N 10 thiosulphate used to neutralize 
them. Table XV shows how great the variation in titer mav be in a 
change of temperature of 11^ C. 



METHODS OF ANALYSIS. 
Table XV. — Influence of temperature on tite.r. 



25 



Tempera- 
ture. 


40 CO iodin- 

mono- 

broraid in 

N.aO thio-sul- 

rc. 
92.05 
91.85 
91.80 
91.35 
91.10 
90.80 


"C. 
16 
17.6 
18.5 
21.5 
24.5 
27 


+11 


—1.25 



The results of this investigation show that either of the two new 
methods gives satisfactory results and that both solutions are decided 
improvements over the Hiibl solution, not only in possessing much 
better keeping qualities, but also in rapidity of action. The Haiius 
solution gives results somewhat closer to those obtained b}' the Hubl 
method, and is much more easily prepared than the Wijs solution. 

Saponification or Koettstorfer Number. 

The saponification number, or number of milliyranis of potassium 
hydroxid needed to saponify 1 gram of fat, was determined as 
directed l)y the Association of Official Agricultural Chemists." The 
determination has little value in detecting adulteration of olive oil 
with any of the animal or vegetalile oils except rape or mustard. Its 
chief value is in the detection of mineral oils. 

Table XVI, giving the limits on various oils, shows the uniformity 
of the Koettstorfer number of the ordinary salad oils, except rape and 
mustard oil. The variation on the oils other than rape and mu.stard 
is from 185.0 to 197.7, while the variation on olive oils is from 185.0 
to 194.6. 

Table XVI. — Saponification or Koettstorfer number of various oils. 



Kind of oil. 


Results ob- 
tained in Bu- 
reau of 
Chemistry. 


Compiled re- 
sults. 


Kind of oil. 


Results ob- 
tained in Bu- 
reau of 
Chemistry. 


Compiled re- 
sults. 


California olive . . 


189. 3 to 194. 6 
189. 7 to 192.0 
195. 3 to 197. 7 
174.1tol7G.6 
173. to 182. 8 
192.5 


187.0 to 193. 5 
185.0 to 192. 3 
189. 5 to 196. 
167.71O1K3.0 
170. 2 to 174. 7 
183.0 to 191.7 




188. 8 to 196.0 
196.0 to 198. 5 
190.7 
1.89. 9 to 193. 4 
191. 2 to 192. 3 
190. 2 to 193. 8 


189. 3 to 196 


Italian olive 

Lard . . 


Cotton seed 

Sesame 


191.0 to 196. 6 
188 4 to 394 6 


Rape 


Maize 

Sunflower 

Poppy seed 


188 to 193 i 




188.0 to 197 6 


Almond 


192. 8 to 194 







Melting Point of Fatty Acids. 

The method u.sed for this determination was that described in the 
Provisional Methods for Food Analysis.* A variation was fomid on 

«U. S. Dept. Agr., Division of Chemistry BuL 46, p. 48. 
6U. S. Dept. Agr., Bureau of Chemistry Bui. 65, p. 31. 

20128— No. 77—05 4 



26 



OLIVE OIL AND ITS SUBSTITUTES. 



California oils of known purity of from 19.2° to 31^' with an aver- 
age of 22.5''. Blasdale" found the variation on eleven samples of 
California oils to be from 21'^' to 26". and Colby* gives a range of 
from 21^^ to 28°. On Italian oils the writers found a variation of 
from 21° to 29.3°. Other published results give a variation of 
23.7° to 29°. Milliau'- reports on French oils 24° to 26°, but on 
Algerian'' oils gives a range of from 24.8° to 38°. This shows that 
Algerian oils are quite different from the European and Californian 
products. 

Table XVII, prepared from Table XXXV, .shows the relation be- 
tween the Hiibl number, percentage of solid fatty acids, and melting 
point of fatty acids in California olive oils. The writers found that 
in a general way the same relation held good for Italian oils. Milliau'' 
did not tind this relation to hold on oils from Tunis. He found oils 
with a Hiibl number of SS and a melting point of fatty acids of 
37° C, and concluded from this that there were fatty acids present 
more unsaturated than oleic acid. 

Table XVII. — Kelation bi'lween Hiibl number, solid fall)/ acirh, mul melting point of 
faity acids {California oiVji). 



Serial 
No. 


Hiibl 
number. 


Solid 
fatty 
acids. 


Melting- 
point of 
fatty 
acids. 


Serial 
No. 


Hiibl 
number. 


Solid 

fatty 
acids. 


Meltinff 

point of 

tatty 

acids. 


23462 
23461 
23459 
23466 
23692 


79.9 
83.0 
82.9 
84.3 
85.6 


Percent. 
10.91 
7.62 
5.70 
7.23 
5.12 


°a 

31.0 
28.0 
25.0 
23.4 
22.6 


23463 
23460 
23457 
2.34.58 
23605 


85.6 
85.7 
86.2 
88.2 
88.5 


rer cent. 
4.92 
6.27 
3.39 
4.42 
2.43 


21.3 
23.4 
21.1 
23.6 
20.2 



The melting points of the fatty acids of peanut oil, cotton-seed oil, 
and lard oil are so much higher than tho.se of the mixed acids of olive 
oil that any considerable addition of any one of these oils to olive oil 
would produce an abnormal melting point. This is especially true of 
lard oil and cotton-seed oil. Sesame oil varies but little from olive oil 
in respect to the melting point of its fatty acids, l)ut oils of rape seed, 
mustard seed, sunflower, poppy seed, and maize are appreciably lower. 
Since, however, none of the.se would proba1)ly be mixed with anj'^ 
but olive oil or some one of the oils having a higher melting point 
than olive oil, this difference would be of little value in the detection 
of their sukstitution for olive oil. The determination of the melting 
point in itself has little value in the detection of adulteration, but is of 
decided value when taken in connection with other factors in judging 
whether or not the oil is normal. The melting points of the fatty 

"Jour. Amer. Chem. Soc, 1895, 17; 935. 

'' California Agr. Expt. Sta. Rept., 1897-98, p. 169. 

<^Bul. (Ill Ministore de I'Agriculture, 1S95, p. 139. 

<* Milliau, Bertainchand, andMalet, Rapport sur les huilesd'olivede Tunisie, 1900. 



METHODS OF ANALYSIS. 



27 



acids of variou.s oils as determined in this laboratory and as found in 
the literature on the subject are given in Table XVIII. 

Table XVIII. — Melting point of fatty acids of various oils. 



Kind of oil. 


Results ob- 
tained in Bu- 
reau of 
Chemistry. 


Compiled re- 
sults. 


Kind of oil. 


Results ob- 
tained in Bu- 
reau of 
Chemistry. 


Compiled re- 
sults. 


California olive .. 
Italian olive 


19. 2 to 31.0 
21. 6 to 29. 3 


21.0 to 28.0 
23. 7 to 29. 
24.0 to 26.0 
24.8to3«.0 
12. to 14. 
15. to 21. B 
15. 5 to 22. 


Sunflower 

Maize 


21.0 
21.6 to 23.0 
2.5. 4 to 2.5. 8 

27.4 
33. 2 to 37. 6 
33.2 to 38. 4 
35. 5 to 39. 6 


°C. 
17.0 to 24.0 
16 to 22 4 








Algerian olive. 




Sesame 

Peanut 

Lard . . . 


21 to 40 I) 




23.2 
20. 8 to 21 5 
20. etc 21. 9 




Mustard 


33 to 38 4 




Cotton seed 


32. to 43. 







Solid Fatty Acids. 

By solid fatty acids are meant those whose lead salts are insoluble 
in ether. The method of determination used was that described in the 
Provisional Methods for Food Analysis." From these results, calcula- 
ting the average total fatty acids present as 95.5 per cent/' the percent- 
age of liquid fatty acids can be obtained. As the latter ai'c the unsatu- 
rated fatty acids and alone absorb the iodin, the percentage of these 
acids and their iodin value gives a fair idea of the nature of the oil 
under consideration. Some of the oils of Tunis must contain fatty 
acids more unsaturated than oleic to give the high iodin number, and 
also the high per cent of solid fatty acids found by Milliau, Bertain- 
chand, and Malet.* 

The iodin number of the oil multiplied by 100 and divided b}' the 
per cent of liquid fatty acids will give their iodin number, providing 
the solid fatty acids are saturated. The calculated results agree fairly 
well with those obtained by experiment. These results show that in 
olive oils the unsaturated fatty acids are variable in their composition 
and can not be considered as pure oleic acid. 

From Table XXXIII it is seen that in lard oil the un.saturated fatt}^ 
acids have practically the same iodin number as the unsaturated acids 
of olive oil. Rape-seed oil does not differ much in this respect from 
olive oil. Mixtures of lard and cotton-seed oils which would give a 
normal iodin number for olive oil would have a much higher iodin num- 
ber for the liquid acids. The relations between the .solid fatty acids, 
the iodin number of the oil, and the liquid fatty acids, are of great 
value in identifying an oil of unknown origin. These factors for vari- 
ous oils are given in Table XIX. It can be seen from this table that 
the mixing of these oils with olive oil will change the figures on the 
mixture in a number of ways. An addition of maize oil would 
increase the iodin number of both the oil and the liquid fatty acids, but 

«V. S. Dept. Agr., Bureau of Chemistry Bui. 65, p. 28. 
«Bapport sur les huiles d'olive de Tunisie, 1900. 



28 



OLIVE OIL AND ITS SUBSTITUTES. 



would not affect the solid fatty acids. Cotton-seed oil would iucrcaae 
all of these figures. 

Table XIX. — The lodin numbers and the per cent of solid fatty acids ofvarioxis oils. 



Kind of oil. 


Hflbl 
number. 


lodin 

number 

of liquid 

fatty 

acids. 


Solid 
fatty 
acids. 


Kind of oil. 


Hiibl 
number. 


lodin 

number 

of liquid 

fatty 

acids. 


Solid 
fatty 
acids. 




134.9 
123.3 
119.7 
119.2 
113.0 
110.4 
98.4 
108.3 
10.5. 8 


151.7 
139.8 
134.8 
134.5 
121. 1 
116.8 
103.0 
141.5 
136.3 


Per cent. 
6.67 
7.44 
6.70 
6.98 
2.32 
1.06 
Trace. 
19.04 
17.87 


Sunflower 


108.3 
104.1 
92.5 
101.2 
97.9 
75.9 
69.7 
72.5 
77.2 


117.8 
113.8 

96.9 
107.5 
115. 4 

98.9 
101.3 

97.9 
101.3 


Per cent. 
3 67 


Maize 


Do 

Rape 


4.12 


Do 


.12 


Do 


Do 


1.43 






10. '70 


Do 


Lard . 


18 90 


Do 


Do 


26.68 




Do 


21.43 


Do 


Do 


19.30 











The addition of mustard oil would increase the iodin number.s, but 
decrease the solid fatty acids. Lard oil would decrease the Hiibl 
number and increase the solid fatty acids, but would not affect the 
iodin number of the liquid fatty acids. In many cases, however, 
especially if buc .small amounts were added to olive oil, the changes in 
the factors would be so slight as to give no indication of any 
adulteration. 

Frek Fatty Acids. 

The free fatty acids were determined by the method described in 
the Provisional Methods for Food Analysis" and the results calculated 
as oleic acid. One cubic centimeter of deci-normal alkali is ecjual to 
0.0282 gram of oleic acid. This determination is of considerable 
value, in that it gives some idea of the condition of the oil. As a rule 
this figure increases with age and may be to some extent an index of 
the rancidity of the oil. The amount of free acid greatly affects the 
physical constants of oils as has alrcad}' been shown. All oils have 
some free acid present, even when freshly pressed. Its amount prob- 
ably depends on the condition of the fruit or seed and the processes 
of manufacture. Milliau, Bertainchand, and Malet* found a,s high as 
3.9 per cent of free acid in freshl}- pressed olive oil, probablj^ due to 
the overripe or decayed condition of the olives. 

With a nunilior < .\ cold-prossed seed oils manufactured in this 
laboratorj' the determination of free fattj' acids was made within three 
days after the oils were pressed, with the following results: Sunflower 
oils, 0.18 and 1.72 per cent; peanut oil, 0.04 per cent; mustard-seed 
oil, 1.13 per cent; and rape-seed oil, 0.63 per cent. These figures 
show the presence of considerable amounts of free acids in the seeds. 
In Table XX are given the data showing the quantity of free acid in 

"U. S. Dept. Agr., Bureau of Chemistry Bvil. 6.5, p. 27. 
ftRapport sur les huiles d'olive de Tuuisie, 1900. 



METHODS OF ANALYSTS. 



29 



a number of sillrlple.•^ of olive oil of known history. Nos. 22617, 
22714:, and 23126 all show an acidity that might be considered normal 
for fresh oils, although eight and ten years old. On the other hand 
Nos. 22618 and 22619, which were three years and one year old, respec- 
tively, show an excessive amount of free acid. It therefore follows 
that the time factor has but little influence upon the acidity, while 
No. 22619 indicates that high temperature favors the formation of the 
free acids. 

Table XX. — i'Vtc acids in. olive ails. 



Serial No. 


Free fatty 

acids as 

oleic. 


History of sample. 


22617 


Per cent 
0.36 
8.21 
44.40 
1.26 
2.73 
1.40 
4.33 


Made in 1893 from Redding Picholine olives. 


22618 


Made In 1898 from mixed varieties of olives. 


22619 


Made in 1900 from Manzanillo olives bv stronglv heating the fruit. 


22714 


Second pressing. 10 years old. 


22715 


Poor quality of oil, not an edible oil. 


22126 


Isouth American oils exhibited at Chicago in 1893. 


22127 







Eleven samples of pure California olive oils, all of which were con- 
sidered fresh oils, gave an average content of free acid of 1.16 per 
cent, and the extremes were 0..59 per cent and 2.2'4 per cent. Twelve 
samples of commercial California olive oils in which no added oil was 
detected contained an average of 2.40 per cent free acids, and this 
figure is more nearly in accord with the averages of the French and 
Italian commercial oils than is the average given for the California oils 
of known purity. This is undoubtedl}- due to the fact that previous to 
leaving the storeroom of the manufacturer the oil is kept under more 
favorable conditions of light and temperature than it receives after 
entering the retail stores. 

By reference to Table XXXII I it is seen that lard oil, peanut oil, 
and the various seed oils show an appreciable content of free acids, 
difl'ering in this respect but little from olive oils. Cotton-seed oil alone 
is an exception. This oil is refined by use of alkali, and so shows but 
small amounts of acidit}' and yields but little upon long standing. 

The rancidity of oils and fats has been the subject of extensive 
study by various investigators, and opinions regarding its causes are 
extremely varied. Lewkowitsch" states that pure, nondiying oils 
when protected from air and light remain unchanged at ordinary tem- 
peratures; on exposure to light and air they undergo change, consist- 
ing of the development of butyric, isobutylacetic, and other volatile 
acids in small quantities, an increase in free acids, and the acquire- 
ment of a disagreeable smell and acrid taste. These changes the 
author considers due to direct oxidation bj' the oxygen of the air, this 
action being intensified b}' sunlight. 



"Chem. anal, oils, fats, and waxes, 2d ed., p. 10. 



30 



OLIVE OIL AND ITS SUBSTITUTES. 



Ballantyne " has shown that in many instances rancidity exists long 
before the formation of free acids, and that on the other hand free acids 
may be liberated long before the oil becomes rancid. A. Schmidt'' 
states that an oil may have a high acidity without being rancid, and 
that the oil becomes rancid upon partial or complete oxidation of the 
free glycerin to aldehydes and ketones. Scale ''found that olive oil 
and lard contained no water soluble volatile acids in a fresh condition, 
but these acids developed with age and consequent rancidity of the oil 
and fat. Browne'' has made a study of the changes incident to the 
development of rancidity in butter fat and records some interesting 
results. Table XXI, taken from his work, shows the effect of the 
development of rancidity upon the various values of the oil. As the 
rancidity develops there is a decided increase in the acid, saponification, 
ether, and Reichert values, a mark(>d decrease in the iodin value and 
the percentage of insoluble acids, and a slight decrease in the per- 
centage of glycerin. 

Table XXI. — Effect of development of rancidity upon butter fat (Browne). 



No. of 
sample. 


Condition. 


Acid 
value. 


Saponifi- 
cation 
number. 


Ether 
num- 
ber. 


Reichert 
number. 


Hubl 
num- 
ber. 


Oleic 
acid (cal- 
culated). 


Insoluble 
acids. 


Glycerol. 







0.48 
1.28 
10.90 
28.84 
30.00 
3.5. 38 

.45 
1.22 

..50 
7.09 

..5.5 
11.73 

..51 
14.80 


228.1 
230.3 
241.0 
260.0 
262. 1 
269.3 

229. 9 
232.3 

223.9 

233.7 

232. 6 

247.7 

226.6 

245. 3 


227.6 

229. 

230. 1 
231.2 
232. 1 
233. 9 

229.5 
231.1 

223. 4 

226.6 

232.1 

236.0 

22.5.1 

230. 


15.63 
15.80 
17.00 
18.75 
19.80 
21.13 


34.95 
34.56 
28.40 
14.35 
11.15 
8.55 

33.93 
29. 96 

34.49 

28.69 

29.66 

19.76 

34.92 

22.55 


Per cent. 
38.79 
38.35 
31.52 
15.93 
12. 38 
9.49 

37.66 
33.26 

38.28 

31.85 

32.81 

21.93 

38.76 

25.03 


Per cent. 


Per cent. 





1 week old 

1 month old 

2 months old 

4 months old 

8 months old 

Fresh 


































la 


87.20 
86.80 

S8.96 

8.5.06 

86.41 

80. 42 

88.46 

SI. 15 


12.54 


lb 


Rancid 




12.40 









12.21 


2b 


Rancid, 1 month 
old 


12 02 


3a 


Fresh 




12 69 


3b 


Rancid. 2 months 
old 




12,35 


4a 


Fresh 




12.33 


4b 


Rancid. 3 months 
old 




11.67 









Rancidity maj' affect the physical and chemical values of oils and 
fats in several ways. If large amounts of free acid are formed and 
little oxidation takes place the .specific gravity and index of refraction 
may be lowered and the iodin number very little affected. If oxida- 
tion has taken place there will be an increase in the specific gravity, 
index of refraction, and saponification number, and a decrease in the 
iodin number. 

From the foregoing it is apparent that oils are extremely susceptible 
to change under the influence of light, air. and heat, and that dete- 
rioration is in a large measure prevented b}' the exclusion of air and 

o Jour. Soc. Chem. Ind., 1891, 10: 29. 

i-Ztschr. Anal. Chem., 1898, 37: 301. 

'Ztschr. Nahr.-Unt. Hyg. u. Waarenk., 1896, 10: 239. 

''Jour. Amer. Chem. Soc, 1899, 21: 975. 



COTTON-SEED OIL. 



31 



sunlight and b}' proper tenaperature conditions. These facts are 
of material importance, as the pleasant flavor and agreeable odor of 
pure, fresh olive oil may be easily destroyed upon the development 
of rancidity, while if kept under proper conditions the oils will remain 
practically unchanged for a long time. From the chemist's stand- 
point rancidity may so affect the values of an oil as to make it abnor- 
mal in many respects, and in the mterpretation of analytical data this 
fact nmst be given due consideration. 

OLIVE OIL SUBSTITUTES. 

Cotton-Seed Oil. 

Cotton-seed oil is the chief adulterant of and substitute for olive oil 
in this country. It is used to a large extent under the name of salad 
oil, but is also frequently sold as olive oil, with Avhich it is extensively 
mixed. The well-refined oil has a pleasant though characteristic taste 
and odor, and is much less inclined to become rancid than are olive 
oil and other oils used for salad purposes. The cotton-seed oil sold 
for salads is refined in part by the use of alkali, and this treatment 
removes all free, fatty acids. The samples of cotton-seed oil found 
upon the market all showed very low percentages of fi-ee, fatty acids 
due to the above treatment and to the tendencv of this oil to remain 
stable. One sample of unpurified, cold pi'essed cotton-seed oil exam- 
ined had 2.17 per cent of free acids, but practicallv all of this amount 
existed in the seed at the time of pressing, as free acids wei'e deter- 
mined within a few days after the oil was pressed. 

Table XXII. — Collon-seed oil. 











Determinations. 










Analysts. 


as, 

a 


Butyro-refrac- 
tometer read- 
ing at 16.5" C. 


H 

o - 

1% 




II 

M - 


a 

C 

m 


■M 

c > 
c 

1 


ll 

of 
faO>. 

go 


cS 

:::o 

o'al 


H 


De Negri and Fabris: a 
Minimum 


0. 9230 
.9250 

.9226 
.9236 

.9160 
.9300 

1 .9250 

.9216 
.9362 


Degrees. 




50.0 
.53.0 


172.4 
191.1 

163.0 
170.0 


106.5 
110.7 

103.8 
110.9 

102.0 
111.0 

fl06.0 
\108. 

104.5 
114.0 


191.8 
194.7 


° a 

34.0 
39.0 


°C. 


Peret. 


Mfl.ximnm 










Tolman and Munson: h 
Minimum 


72.3 
75.6 


1.4737 
1.4757 


66.2 
73.4 

74.0 
77.0 

7.i.5 

55.0 
71.0 




04 


Maximum 








2 17 


Allen: c 


191.0 
196.6 

|l92.5 

191.0 
195.0 


35.0 
40.0 

/3.5.0 
\43.0 

32.0 
43.0 


32.2 
37.6 

30.5 
35.2 




Ariiximiini 








Lewkowitsch:rf 
Minimum 




1.4747 












Twenty-two other anal- 
ysts: e 
Minimum 




Maximum 





















a 10 samples. Annali del Laboratorio ehimlco centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 92. 

& 4 samples. 

fCom. Org. Anal., 3d ed., vol. 2, pt. 1, p. 140. 

d Oils, Fats, and Wa.xes, p. 374. 

c Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 92, 



32 OLIVE OIL AND ITS SUBSTITUTE^. 

Table XXII is a compilation of the results of a large number of 
analyses, and gives the limits which have been obtained for this oil. 
Some of these figures are so extraordinary that the oils from which 
they were obtained can hardly be considered otherwise than abnormal. 
In this bulletin the term " normal oils" is used to indicate those which 
are not so rancid as to be unfit to be eaten or which have not been 
oxidized by artificial means. On rancid or oxidized oils results can 
be obtained which are entirely difl^erent from those which would be 
found on fresh oils, and in this report salad oils only are considered. 
Cotton-seed oils with a specific gravity as low as 0.9160 and as high as 
0.03CO are most likely abnormal. Such figures can hardly be consid- 
ered of any value unless further data as to free acids and condition 
of the oils are known. In this connection samples Nos. 1.3235 and 
2.3656 of peanut oil in Table XXXIII serve as examples. The first 
oil was what is called a "blown" oil, and the results obtained with it 
are entirel}^ abnormal. It has a specific gravity of 0.936'4, an iodin 
number of 77, and saponification number of 199. The second has a 
specific gravity of 0.9155, but has 13.51 per cent of free acid. Such 
an oil could not be used under any circumstances as salad oil, and cei'- 
tainly should not be considered in establishing limits for peanut oil. 

When added in any considerable amounts to olive oil, cotton-seed 
oil is not difl]cult to detect, on account of its high specific gravity, 
iodin immber, Maumene figui'e, and index of refraction. Moreover, 
there are the qualitative tests of Bechi, Halphen, and the nitric acid 
reaction to detect it in small amounts. The Halphen test" is extremely 
delicate, detecting 1 per cent or less of the unheated oil. This test is 
characteristic of cotton-seed oil, and if obtained in an olive oil is proof 
of its presence. But Holde and Pelgry* have shown that cotton-seed 
oil if heated for ten minutes to 250- C. loses the power of giving both 
the Halphen and Bechi tests. The writers found that it took twenty 
minutes to completely destro}^ the power to give the Halphen test, but 
the reaction was greatly weakened on oils heated a much shorter time. 
This heated oil if refined would lose the taste and odor due to heating 
and could be mixed with olive oil in small amounts without giving the 
Halphen, Bechi, or Milliau test. But the nitric acid reaction is 
apparently not affected in any waj' by this heating. 

Tortelli and Ruggeri'' have made an extensive study of heated 
cotton-seed oil in order to discover means of detecting it in olive oil. 
They found that it was nece.ssary to heat the cotton-seed oil twenty 
minutes at 250° C. in order to completely destroy its power of reacting 
with Halphen or Bechi reagents. The values of the oil are not 

«U. S. Dept. Agr., Bureau of Chemistry Bui. 65, p. 32. 

ftChem. Rev. Fett. u. Hartz. Ind., 1899, 0: 67; Jour. See. Chem. Intl., 1899, 18: 
711. 

fAnnali ilel Lab. chira. cent, delle Gabelle, 1900, p. 249. 



COTTON-SEED OIL. 



33 



affected to any great extent by this heating, as is shown in Table 
XXIII, talien from their work. 

Table XXIII. — Values of heated cotton-seed oil {Tortelli and Ruggeri). 



Temperature and time of 
heating. 


Specific 
gravity 

at 
15.5° C. 


Butyro- 
reffac- 
tometer 
reading 

at 
15.6° C. 


Mau- 

menS 

number. 


Hub! 
number. 


lodin 

number 

of liquid 

fatty 

acids. 


Melting 

point of 

fatty 

acids. 


Solidify- 

iTis point 

ul fatty 

acids. 


Oriffinal oil .. ... 


0. 9240 


Degree/!. 
56.0 


67.0 


108.6 
104.0 
103.8 
109.9 
108.3 
107.5 
106.9 


147.0 
140.2 
138.3 
147.7 
142.7 
141.5 
140.7 


°C. 
35.8 


°C. 






''50° C for ] minutes 












Original oil 


.9240 
.9230 
.9244 
.9243 


56.0 
56.5 
56.5 
57.6 


67.0 
07.0 
06.0 
65.0 


35.8 
36.9 
36.0 
36.2 


32.2 


200° C. for 10 minutes 

250° C. for 10 minutes 

250° C. for 20 minutes 


32.4 
32.5 
32.5 



The iodin number of the liquid fatty acids is affected ))y heating to 
a greater degree than any other value, Itoing considerably lowered. 
Tortelli and Ruggeri propose the following method for the detection 
of the heated oil which depends on the fact that Avhile such an oil will 
not give the Halphen or Bechi test, the reacting substance is not 
entirely destroyed, and by concentrating this a reduction of silver is 
obtainable. 

The liquid fatty acids are separated as described under Muter's 
method." The liquid fatty acids are treated in a test tube with a mix- 
ture of 1 cc of a 5 per cent aqueous solution of silver nitrate and 10 cc 
of 90 per cent alcohol, and heated to from 70'^ to 80-' for several hours 
if necessary, in order to get a reduction of silver. By this method 
small quantities of heated cotton-seed oil in olive oil may be detected. 
Other reactions which'will show the presence of heated cotton-seed oil 
are the nitric-acid test, using acid of specific gravity 1.375, and the 
Brulle* test, with nitric acid and egg albumen. The former was tried 
on some heated cotton-seed oil which would not react with the Hal- 
phen reagent, and a sti'ong reaction was. obtained with a mixture of 
10 per cent of heated cotton-seed oil and 90 per cent of olive oil. 
Smaller amounts could easily be detected. The test is not as sensitive 
as the Halphen or Bechi test on unti'eated oils, but it is of great value 
forusewith heatedoils. It may also be of value in determining whether 
a weak test with the Halphen reagent is due to a small amount of 
unheated cotton-seed oil or a larger amount which has been heated 
enough to weaken the Halphen reaction. Some of the other oils 
react, however, with nitric acid. Sunflower oil, treated bj^ this 
method, gives a deep brown color which can not be distinguished from 
the color obtained with cotton-seed oil. Peanut oil gives only a very 
slight test. Maize oil reacts very strongly, giving a peculiar reddish 
color that might be mistaken at first for the cotton-seed oil test. 

"IT. S. Dept. Agr., Bureau of Chemistry Bui. firi, p. 28. 
f-R. Brulle, Comp. rend., 1893, 106: loi;. 



34 



OLIVE OIL AND ITS SUBSTITUTES. 



The Brulle" test for cotton-seed oil is also effective on oils heated to' 
250° C. It is conducted as follows: Place in a test tube 0.1 gvum of 
dry albumen finely powdered and 2 cc of nitric acid (3 parts nitric acid. 
1.40 specific gravity and 1 part water) and 10 cc of oil. Heat without 
stirring until the acid begins to boil, then cautiously agitate until the 
albumen is dissolved. Under this treatment olive oil will not show 
an^' change of color, while cotton-seed oil can be detected by the red 
coloration. Other oils, such as peanut, sunflower, and rape, are also 
colored by this process. Olive oil forms an elaidin after this treat- 
ment, which is very different from that given by the other oils, except 
lard oil, which, because of its content of oleic acid, acts very similarly. 

Peanut Oil. 

Peanut oil is probably used as an adulterant of olive oil more exten- 
sively in Europe than in this country where cotton-seed oil is so com- 
mon. The oil has a pleasant, nutty flavor, and makes a good salad oil, 
for which purpose it is quite extensively used in Europe under its 
own name. The values of peanut oil are so little different from olive 
oil that consideral)le quantities of it could be mixed with olive oil 
without being dctei ted l)y tliese figures. Ta))le XXIV gives the 
results compiled from published data on peanut oil. 

Table XXIV.— Peanut oil. 





Determinations. 


Analysts. 


>> 


Us 

m 


k 


a 

c 

i 


<i> a 

ao 

*- CO 

Q.- 

CO »i 


a 

c 
3 

■■3 

a 


a 

CO 


a? 

si 


oai 

CO 


§ 

Si 

•t-. Eft 

O as 


Miintz, Durand, and Mil- 
liau:ii 
Minimum 


0. 9n.'i\ 
. 9210J 

.9U0 
.9200 

. 9165 
.9200 

.9155 
.9188 

. 9160 
.9220 


Degrees. 




46.0 

49.0 
56.7 

45.0 
51.0 

46.5 
63.2 

44.0 
G7.0 


127.0 

129.1 
154.2 


97.0 

85.6 
95.0 

9^0 
100.0 

.87.8 
96.3 

85. 6 
105. 


190.0 
194.0 

189.4 
193.0 

188.8 
191.8 

189.3 
196.0 


31.0 

29.0 
34.0 

27.0 
81.0 

33.2 
S6.4 

26.0 
35.0 


°C. 
28.0 

25.0 
32.0 

22.0 
25.0 

23.0 
31.0 


Perct. 












S. P. Sadtler:b 




Maximum 






79 


De Nes:ri and Fabris: c 
Minimum 
















Tolman and Munson: d 
Minimum. 


67.5 
n.3 


1.4707 
1.4731 


24 




13 51 


Twenty-one other ana- 
ly.sts: e 
Minimum 




^r^)■v^mnm 
















Maximum 


.9220 
.9110 






67.0 
44.0 


154. 2 
127.0 


105.0 
85.6 


196.0 
188.8 


36.4 
26.0 


32.0 
23.0 


13 61 


Minimnm 






24 











aBulletin duMini.sWre de rAgrioulture, 1895, p. 139. 

6 4 samples. Amer. Druggist and Pharm. Rec. 1897, vol. 31, no. 5. 

c8 siimples. Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 12. 

d 5 samples. 

e Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 12. 

From this table it can be seen that oils could be selected for admix- 
ture which would not affect the values of olive oils to any degree except 

a Chem. Ztg. Eep. 1888, 12: 107. 



PEANUT OIL SESAME OIL. 35 

in case of very gross adulteration. Sample 499, Table XXXIII. a cold 
pressed oil prepared in this laborator}-, is an example of this. It has 
a specific gravity' of t).91S6, a Hiibl number of 87.8 and O.-iO per cent 
of free a(-id. Such an oil could be mixed in almost any proportion 
with an olive oil of low iodin number and not give even a hint from 
the physical and chemical values of its presence. Practicallj' the onlj^ 
test that is positive is the isolation of ai'achidic acid, which is present 
in peanut oil to the extent of from 3 to .5 per cent. In four samples of 
peanut oil examined in this laboratory from 3.41 to 4.24 per cent of 
the acid was found, having a melting point of from 72° to 73°. Allen " 
gives an average of 5 per cent. In Table XXXIII results are given 
on two samples of peanut oil, Nos. 13234 and 13235, which were exam- 
ined to determine the effect of age. Both had been kept in stoppered 
bottles for eight years; No. 1323.5 was a heated oil. Both were exceed- 
ingly rancid to taste and smell, but No. 13234 had only 2.93 per cent of 
free acid, showing that acidity is not an index of rancidity. No. 13235 
shows that great changes have been brought about in the oil in the 
process of heating. 

Renard's* test is as satisfactorj- as any of the methods for detecting 
arachidic acid. Twenty grams of the oil to be tested should be taken 
so that enough of the arachidic acid can be separated to make the melt- 
ing point which should be determined in every case, as some oils, such 
as cotton-seed and lard, will give a precipitate wdiich resembles ara- 
chidic acid except that it has a lower melting point. 

Sesamk Oil. 

Like peanut oil, sesame oil has a pleasant tlavor and is well adapted . 
to the adulteration of olive oil. However, it is not extensively used 
in this country, as the analyses of commercial samples show. Table 
XXV gives the results compiled fi-om published data on sesame oil. 

"Com Org. Anal., 3d ed., vol. 2, pt. 1, p. 134. 

* Comp. Rend. 1871, 73: 1330. U.S. Dept. Agr., Bureau of Clieuiistry, Bui. (i.5, p. 33. 



36 



OLIVE OIL AND ITS SUBSTITUTES. 
Table XXV. — Sesame oil. 











Determinations. 










Analysts. 




aJ 2*0 

6 11 nS 

III 


0) Q 

■So 


s 

e 

1 


a? 

og 


1 


a 
.2 

S-3 

i 




.... « 

□Q 


So 


De Negri and Fabris:a 


0. 9230 
.9237 
.9218 

.9230 

.9200 
.9250 


Degrees. 




63.0 
64.0 
61.3 

54.0 

65.0 
68.5 


"ma' 

150.0 


106.8 

107.7 

97.9 

104.0 

102.0 
112.0 


188.4 
190.4 
190.7 

190.0 
194.6 


23.0 
26.0 
27.4 

26.0 

21.0 
40.0 


°C. 
20.0 
22.0 

22.0 

21.0 
34.0 


Perct. 


Maximum 








Tolman and Munson & 

Mlintz, Durand, and Mil- 


73.3 


i.4742 


0.44 


Tweiity-tive other ana- 
lysts: rf 








\r«-in"Trmm 










1 





"6 sample.';. Annali del LaboYatorio chimico oentrale delle Gabelle. vol. 2, Oli Olii, pt. 2, p. 82. 

''1 sample. 

c Bulletin du Ministi^re de 1' Agriculture. 1.S95, p. 139. 

rfAnnali del Laboratorio ehimicn oentrale dclle Gabelle, vol. 2, Gli Olii, pt. 2, p. s-z. 

The specitic gravity, iiide.x of refraction, Maumene iiuniber, and 
iodiu number of thi.s oil are till materiallj' liigher than for olive oil, 
and serve as an indication of adulteration. The qualitative test of 
Baiidouin and VillavecehiaV nioditication of the .same, are character- 
istic of sesame oil and permit of the certain detection of amounts as 
small as 2 per cent. It must alwa_ys he remembered, however, that 
there are some olive oils from Italy and Tunis which give a reaction 
with this test which is difficult to difl'erentiate unless comparative tests 
are carried on with sesame oil, when they can be readily distinguished. 
Milliau " states that when the fatty acids were u.sed in making this test 
.0 1 Tuuis'oils the red coloration found with the oils themselves was not 
obtained. 

Maize Oil. 

Maize oil is produced in large amounts in the United States, and, 
owing to its cheapness, may lind use as a substitute for olive oil. 
This product, which is a semidrying oil similar to cotton-seed oil, has 
thus far been used but little for salad purposes, only one sample being 
found upon the market. It possesses the flavor and odor characteristic 
of maize, uiul these qualities aid in its detection when not mixed with 
other oils. The results of the analysis of a number of maize oils are 
given in Table XXVI. 



"Milliau, Bertainchaiid, and Malet, Hajiiairt siir lea huilea d' olive deTunisie, 1900, 
p. 33. 



MAIZE OIL MUSTARD-SEED OIL. 

Table XXVI. — Maize oil. 



37 





Determinations. 


Analysts. 


boo 

¥ 

02 


S2.S 


IS 

.SO 
1-2 




II 

M OS 


s 

a 
w 


B 
o 

■a? 


1! 


1 

CO 


Id 

P4 


De Negri and Fabris:a 


0.9215 
.9220 

.9233 
.9253 
.9243 
.9213 

.9215 
.9255 


Degrees. 




84.0 
86.0 

75.2 
89.2 
81.6 
74.0 

56.0 
89.0 


190.2 
212. 5 

ne.'o" 


111.1 

112. 6 

116.7 
123.3 
122.7 
118.6 

119.6 
123.9 


190.0 
190.8 

189.9 
193.4 
189.7 
192.6 

188.0 
193.4 


°(7. 
17.0 
20.0 

21.6 
23.0 


13.0 
16.0 


Perc(. 


Maximum 








Tolman and Munson:& 
Minimum 


76.2 
77.5 


1.4760 
1.4768 


1 80 






Archbutt <" . . 


2 40 






1.4766 


22.4 

16.0 
20.0 


13.0 
14.0 




Six other analysts: « 




3 12 


Maximum 






3 50 











"3 samples. Annali del Laboratorio chimieo centrale delle Gabelle, vol. 2. Gli Olu, pt. 2. p. 122. 

bi sample.s. 

rjour. Soc. Chem. Ind., 1899, 18: 346. 

dJour. Amer. Chem. Soc, 1900, 22: 453. 

e Annali del Laboratorio chimieo centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 122. 

The specific gravity, rise of temperature with sulphuric acid, index 
of refraction, and iodin absorption are much higher for maize than for 
olive oil, and the last three values are considerably higher than for 
cotton-seed oil. The high Maumene number and iodin absorption of 
this oil would materially iniiuence the values of olive oil even when 
added in amounts as small as 10 or 15 per cent. The content of solid 
fatty acids of maize oil is rather low, hence the iodin number of the 
liquid fatty acids is not so charactei'istic as with cotton-seed oil. Maize 
oil gives a peculiar red color when shaken with nitric acid (specitic 
gravity, 1.37), which is quite different from the color obtained with 
cotton-seed oil, and would sei've to differentiate them. 



Mustard-seed Oil. 

This oil belongs to the I'ape-seed oil group, and in general charac- 
teristics it differs but slightly from rape-seed oil, as is apparent from 
Table XXVII. 



38 



OLIVE OIL AND ITS SUBSTITUTES. 
Table XXVII. — Mustard-seed oil. 





Determinations. 


Analysts. 


1 


Butyro-refrac- 
tometer read- 
ing at 16.5° C. 


1-2 


a 

V 


a; C 

II 


1 

c 
3 

W 


c 
o 

'■So 


1? 


CO 


■a 

1 


De Negri and Fabris:n 

Minimum 


0.9125 
.9175 

.9147 
.9193 

.9151 
.9161 

.9142 
.9155 

.9180 

.9142 
.9183 


Degrees. 




42.0 
46.0 

61.4 
79.4 


130.9 
190.3 


92.1 
106.5 

98.4 
113.0 

98.4 
103.6 

r 96.8 
\98.8 

96.0 
96.0 


170.2 
174.6 

173.0 
182.8 

173.9 
174.7 

171.2 
173.3 


°a 

16.0 
18.0 

20.8 
21.5 

16.0 
16.0 


°C. 


Perc(. 












Tolman and Munson: b 
Minimum 


74.5 
76.5 


1.4750 
1. 4762 

1.4761 
1.4760 

1.4740 




13 






Blasdale: <- 




Maximum 




. 








Crosseley and Le Sueur: d 


I .. .. 


















J 


39.0 
44.0 


108.0 




Miintz, Durand and Mil- 
liau: *■ 


16.0 
16.0 


15.0 




Seven other analysts:/ 

Minimum 


\ 






Maximum 




( 













a 6 samples. Annali del Laboratorio ehimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 37. 

b 5 samples. 

c2samples. Jour. Amer. Cliem. Sue., 1895, 17: 935. 

d2 samples. Jour. Soc. Chcm. Ind.. 189S, 17: 989. 

el sample. Bulletin du Minist^re de 1' Agriculture, 1895. p. 139. 

/Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 37. 

It is probable that thi.s oil is seldom if ever used as an adulterant of 
olive oils, although it is frequently added to rape oil, and this may 
find its way into olive oil. Means of detecting it in small quantities 
are as unsatisfactory as for rape oil, and the analyst will scarcely be 
able to distinguish between the oils of this group. 

The presence of sulphur compounds in the oils of the Crucifei'se 
gives a means for their detection. If the oils are saponified with alco- 
holic potash and stirred with a silver spatula, the silver will become 
blackened by the formation of sulphid. 

Rape-seed and Colza Oils. 

Rape-seed and colza oils may be considered practicall_y identical as 
regards source and composition, and for convenience the terms are 
considered here as being synonymous. This oil is derived from vari- 
ous species of Brassjica of the family' Vruc'iferx., and according to 
Allen" is used as an adulterant for olive oil. According to the Codex 
Alimentarius Au.striacus rape oil or colza oil is the oil from the field 
cabbage {Brassicn campe^triH)., but all the following oils are sold under 
the name of rape oil: Colza oil from Brasslca campestria; rape oil 
from Brassiat carnpestris, variety najius; rape oil from Brmsica 
caiiipestris., variety rapa; Hederich oil from Bap/iaiiua Raphanistrwn 
or field radish, and radish oil from Raphmms satmus. Although the 

a Com. Org. Anal., 3d ed., vol. 2, pt. 1, p. 92. 



RAPE-SEED OIL. 



39 



values of thi.s oil would make small additions of it difficult of detec- 
tion, it is not so well adapted as a substitute for olive oil as the 
products previously mentioned under this class, owing to the acrid 
taste of even the well-refined oil. Analj'ses of rape and colza oils are 
given in Table XXVIIl. 

Table XXVIII. — Rape-seed and colza oih. 





Determinations . 


Analysts. 


>> 

Win 

0. 
CO 


6 aj s 

til 




s 
i 


11 

11 


1 

3 
K 


1 

oj 


32 

Co 
S3 

Si- 


60 >. 

2.22 

O P-33 

m 


'id 

a a 
1 


Crosseley and Le Sueur: « 


0, 9142 
.9171 

.9143 
.9163 

.9145 
.9150 

.9150 
.9170 

.9112 
.9184 


Degrees. 


1.4744 

1.4748 
1.47.52 






f 94.1 
tl04.8 

92.5 
101.2 

99.0 
103.0 

97.2 
102.1 

97.0 
106.2 


167.7 
173.0 

174.1 
176.6 

17.5.0 
177.0 

170.0 
1S3.0 


°c. 


°C. 


Perot. 












1 

74.1 
74.8 


54.5 
67.8 

48.0 
56.0 

49.0 
51.0 

50.0 
59.0 


13.5.0 
152.5 

133.0 
155.0 




Tolman and Munson: & 

Minimum 


20.0 
21.9 

16.5 
17.0 

16.0 
19.0 

15.5 
22.0 


15.0 
16.0 


63 






Miintz. Durand, and Mil- 
liau:c 
Minimum 












De Negri and Fabris:'' 
















Twenty-one other ana- 
lysts: e 
Minimum 



























i 



n7 samples. Jour. Soc. Chem. Ind., 189.S, 17: 989. 

'»4 pample.s. 

<*2 samples. Bulletin du Ministi^re de I'Agrifulture, 1895, p. 139. 

^14 samples, .\nnali del Laboratorio ehimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 2l>. 

e Annali del Laboratorio ehimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 26. 

The specific g-ravities of these oils are practicallj' identical with that of 
the olive; the index of refraction, iodin number, and rise of tempera- 
tui-e with sulphuric acid are considerably higher. The saponification 
number is much lower than for olive oil or for any of the oils used to 
adulterate it, with the exception of the other members of the rape-oil 
group. The average saponification value given for rape oil is about 
173, while the average value for olive oil is about 193, and an olive oil 
having a saponification value much below 190 should be looked upon 
with suspicion. An addition of less than 30 per cent of rape oil would 
probably be difficult to detect, Vmt this amount should be sufficient to 
materially afiect the values of a normal olive oil. Low specific gi'avity 
accompanied by a high index of refraction is one of the marked char- 
acteristics of rape oil, wherein it differs from most oils which with a 
low specific gravity have a low refractive index. 

Valenta" has suggested the difi'erentiation of oils by their solubility 
in glacial acetic acid of 1.0562 specific gravity, and states that rape and 
mustard oils are the only common oils not completely soluble in this 

"Dingier, 1884, 252: 296; Jour. Chem. Soc, 1884, 46: 1078. 



40 OLIVE OIL AND ITS SUBSIITUTES. 

acid. Allen " coufirms the statement of Valenta, but suggests that the 
solubilitj" of an oil is greatly increased bj' a high percentage of free 
acids. The strength of acetic acid used, according to this author, maj' 
vary considerably without greatly affecting the solubility. Hurst,* on 
the other hand, finds that rape and colza oils are completely dissolved 
by glacial acetic acid and gives the temperature turbidity of from 73° 
to 99°. Thomson and Ballantyne " have also studied this question and 
find that Valenta's statement liolds good only when acetic acid of spe- 
cific gravity 1.0562 is employed; if an acid of specific gravity 1.0542 
is used rape oil is completely soluble. 

In working in this laboratt)r3' upon Valenta's test with acid of 99.5 
per cent strength it was found that rape oil and mustard oil both dis- 
solve completely at a temperature of 120° C, although at a very 
slightly reduced temperature the oils are again partly precipitated. 
Olive oil is readily solulile at 120°, but precipitates again upon a slight 
reduction of temperature. Mixtures composed of 20 per cent and 40 
per cent of rape oil with olive oil and similar mixtures of mustard 
oil showed no distinction from pure olive oil in respect to solubility. 
Hence as a means of detecting rape oil, and especially mixtures of the 
same -with olive oils, this test must be considered of little value. 

Sunflower Oil. 

Sunflower oil has a mild taste and pleasant odor, and the cold drawn 
oil is said to be used in some sections of Europe for culinary purposes. '* 
The physical and chemical characteristics of this oil are so widely dif- 
fei-ent from those of olive oil that additions of even relatively small 
amounts to olive oil would lie sufiicient to make the values of the hitter 
abnormal. The compiled results of the analyses of sunflower oil are 
given in Table XXIX. 

ajour. Soc. Chem. Ind., 1886, 5: 69, 282. 
6 Jour. Soc. Chem. Ind., 1887, G: 22. 
<;Jour. Soc. Chem. Ind., 1891, 10: 233. 
rfjour. Soc. Chem. Ind., 1892, 11: p. 470. 



SUNFLOWEK OIL POPPY-SEED OIL. 

Table XXIX. — SimHoirer nil. 



41 











Determinations. 










Analysts. 


CO 


Butyro-refrac- 
tometer read- 
ing at 15.5° C. 


§0 

1-2 


a 

a 

i 
s 


|i 

S a) 
Qj a 
0.-S 


1 

a 
3 

w 


a 
o 

r 


.S.S 
32 

MIS' 

1 = 




1 


De Negri and Fabris* « 


|o.9260 

.9201 
.9205 

.9240 
.9262 

.9240 
.9260 

.9260 
.9520 


Degrees. 




/72.0 
\75.0 

jeo.o 

f67.5 
173.0 


167.0 


119.7 
120.1 

fl04.1 
tl08. 3 

119.7 
135. 

122.0 
135.0 

129.0 
133.2 


188.0 
189.3 

191.2 
192.3 

188.0 
194.0 

188.4 
197.6 

192.0 
194.0 


°a 

22.0 
24.0 

}21.0 
}23.0 


} 18.0 
17.0 


PCT-rf. 


Maximum 




72.1 
T2.1 

\ 


1.4736 
1. 4739 

1. 4769 




Tolmau and Miinson: f> 
Minimum 


r IS 




\1.72 


Lewkowitsehic 








J 




Allen: rf 

Minimum . . 




















Seven other analysts: 
Minimum 










17.0 
23.0 



































"3 samples. Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii. pt. ; 

6 2 samples. 

I- Oils, Fats, and Waxes, p. 356. 

((Com. Org. Anal., 3d ed.. vol 2, pt. 1, p. 93. 



p. 106. 



Poppt-Seed Oil. 

According to Allen" and Lewkowitsch,* this oil is quite largely used 
in Europe as a salad oil and for culinary purposes, and is used some- 
what as an adulterant for olive oil. In this countiy, however, it is 
not used either as a salad or cooking oil to any extent, and it is doubt- 
ful whether it is ever used as an olive-oil adulterant. Fi"om Table 
XXX it is seen that the specitic gravitj-, index of refraction, Maumene 
number, and iodin absorption of poppy oil are exceptionally high, and 
these characteristics are sufficient to indicate its addition to an olive 
oil, although, in the absence of distinct qualitative tests, the difficulty 
of definitely distinguishing between this oil and some of the others 
already mentioned, when added in small proportions, is apparent. 

» Com. Org. Anal., 3d ed., vol. 2, pt. 1, p. 94. 
* Oils, Fats, and Waxes, 2d ed., p. 352. 



42 



OLIVE OIL AND ITS SUBSTITUTES. 
Table XXX. — Poppy-seed oil. 











Determinations. 








Analysts. 




Butyrorefrae- 
tometer read- 
ing at 15.5° C. 


Index of refrac- 
tion at 15.5° C. 


a 


ii 

DO « 


1 

a 
3 
W 


o 

if 
1 




Solidifying 
point of fatty 
acids. 




De Negri and Fabris: « 


lo. 9270 

.9239 
.9244 

.92.% 

.9240 
.9370 


Degrees. 




88.5 

75.8 
85.5 

80.0 

71.0 
86.4 


1136.8 
\137.5 

213.0 
237.0 

222.0 


133.2 
134.9 

133.0 

130.5 
141.0 


193.4 
193.8 

190.2 
193.8 

192.8 
194.0 


°c. 

20.0 
21.0 

28. 4 
25.8 

20.5 
|20. ft 


°f. 


Pad. 










77.1 
77.8 


1.4760 
1.4770 




Tolman and Munson: b 
Minimum 


16.0 


0.90 




2.31 


Mlintz. Durand, and Mil- 




Sixteen other analysts: 


1 

















a 3 samples. Armali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 114. 

b 2 samples. 

1 sample. Bulletin du Ministjre de I'Agriculture, 1895, p. 139. 

Lakd Oil. 

This oil i.s so manufactured that it remains liquid at ordinarj' tem- 
peratures, and when well retined is entirelj^ free from the taste and 
odor of lard. When heated, however, this odor is developed, and may 
.serve as a means of distinguishing lard oil when not mixed with other 
oils. If so mixed, however, even though the lard oil be largel_y in 
excess, this odor is sufficiently masked to make the test of little value. 
The following table gives a nunilier of analyses of lard oil: 

Table XXXI. — Lard oil. 





Determinations. 


Analysts. 


to 


Butyro-refrae- 
tometer read- 
ing at 15.5° C. 


Index of refrac- 
tion at 15..5° C. 


B 

3 
C 

Is 
§ 


11 

S3 


1 

a 
3 
B 


c 
o 

OS oi 

V 

p. 


ii 

bL'C 


en 


o . 


Tolman and Munson; « 


0.914S 
.9175 

} .9154 
\ .9160 

[ .9160 


Degrees. 
66.8 
69.5 

65.2 


1.4702 
1.4720 

1.4692 


39.9 
47.8 


103.3 
110.8 


69.7 
77.2 

73.0 

f 67.0 
t 82.0 

60.0 


19.5.3 
197.7 

193.0 

189.5 
196.0 


°C. 
33.2 
38.4 

3,5.0 

> 


°C. 
31.0 


Pern. 
0.2H 




1.28 


Diiyk:/> 








Maximum 


41.0 
33.0 


91.0 




Allen:*- 

Minimum 










1 

35.0 


34.0 




Muntz, Durand. and Mil- 
liaujrf 





















a 4 samples. 

i<Bulletin del' Association Beige, 1901, 16:18. 
(■Com. Org. Anal., 3d ed., vol. 2. pt. 1, p. 98. 
^Bulletin du Ministi>re de I'Agriculture, 1895, p. 139. 



LARD OIL — MISCELLANEOUS OILS. 43 

The specific gravity, refractive index, rise of temperature with 
sulphuric acid, and saponification number of this oil are practicallj' 
identical with the same values of olive oils. The iodin number is much 
lower, and the melting point of fatty acids much higher than for olive 
oils, but when mixed, for example, with an olive oil having a high 
iodin number and a consequently low melting point for its fatty acids 
as much as 50 to GO per cent of the lard oil could be used without ren- 
dering these values abnormal for pure oils. The lard oils have a high 
content of solid fatty acids, but this factor is rendered of little value 
when the oil is mixed with an olive oil having a high iodin number, 
since such an olive oil will prol)ably have a correspondingly low con- 
tent of solid fatty acids as is shown by Table XXXIII. 

Miscellaneous Oils. 

The oils named ir. tables XXXll and XXXIII were analyzed to 
obtain further data regarding their values, and also for the purpose of 
studying their use in the adulteration of olive oil. Through thfs. 
kindness of the V. D. Anderson Company, of Cleveland, a number of 
cold-pressed oils were prepared from seeds which were identified in 
the seed laboratory of the Department of Agriculture. They are as 
follows: 

Brown niUMturi 1 Brassica anensis (cliarlock ) . 

Black luustaril Brassica juncea (Indian mustard). 

Yellow nuistard _ Sinapis alba (yellow mustard). 

Rape Brassica napus. 

Poppy - Papaver somnifera ( iipiiim poppy ). 

The cocoanut oil was pressed from the flesh of cocoanuts. The pea- 
nuts used were from Virginia. The almond, cotton-seed, and linseed 
oils were prepared from commercial seed. Other oils were prepared 
in the laboratory. 

There are a number of commercial oils included in these tables, l)ut 
as there was no way of being assured of their purity the results obtained 
are not of great viilue. Sample No. 23606 was sent by Armour & Co. 
as a pure neutral lard oil and it had practically no lard odor or taste 
except when heated. The.se samples were discussed under the headings 
of the various oils. 

Table XXXII. — Description of miscellaneous oils. 



^™-^ i Kind of oil. 


Source. 


Description. 


22077 
773 
494 


Cocoanut 

do 

Palm 


India Refining Co., Philadelphia, Pa. 
V. D. Anderson Co., Cleveland, Ohio. 
Schiefflein & Co., New York City 


Konut — cocoanut oil, lard substitute. 
Cold-drawn oil. 
Commercial oil 


22433 


Lard 




22434 
23606 

487 
1181 
1182 


do 

do 

do 

Magnolia 

do 


Z. D. Oilman, Washington, D. C 

Armour & Co., Chicago, 111 

Schiefflein & Co., New York City 

James Brody, Biloxi, Miss 

... .do 


Neutral lard oil. 
Commercial oil. 

Oil from pulj) ol" magnolia seed. 
Fat from pulp of magnolia seed. 
Oil from pulp of magnolia seed. 


1160 


do 


do 



44 



OLIVE OIL AND ITS SUBSTITUTES. 



Table XXXII. — Description of miscellaneoutt oils — Continued. 



Serial 
No. 


Kind of oil. 


Source. 


Description. 


23666 
499 


Peanut 

do 

....do 


Z. D. Oilman, Washington, D. C 

Prepared In laboratory 


Commercial oil. 
Cold-drawn oil 


13234 






13235 


do 




8 years old; cooked oil. 
Cold-drawn oil. 


772 
-1149 


do 

do 

Mustard 

do 

do 

. . do ... 


V. D. Anderson Co., Cleveland, Ohio. 


480 
495 


.Scliiefflein & Co., New York City 


Commercial oil. 


770 
771 


V. D. Anderson Co., Cleveland, Ohio. 
. ...do 


Cold-drawn oil; brown nuistard. 


776 


do 


do 




490 




SchiefRein & Co., New York City 

Prepared in laboratory. 




496 


do 

do 

do 

Almond 

Sesame 

Sunflower 

do 




775 
937 


v. D. .\nderson Co., Cleveland, Ohio. 
V. Villavecchia Rome, Italy 


Do. 
Colza oil di Vercelli (Picimente). 
Cold-drawn oil. 
Commercial oil. 


1187 

489 

23624 


V. 1). .\nderson Co., Cleveland. Ohio. 
Schiefflein & Co., New York City 


498 


do ". 


Do. 


491 
444 

497 
777 
1159 

1160 


Maize 

do 

do 

do 

Cotton-seed .. 

do 


Schiefflein & Co., New York City 

Glucose Sugar Refining Co. , Chicago, 

Indianapolis Hominy Mills, Indiana. 
V. D. Anderson Co.. Cleveland, Ohio. 
American Cotton Oil Co., New Y'ork 
City. 


Commercial oil. 

Do. 
Cold-drawn oil. 
Commercial oil—" Butter Oil." 


1161 


do 


do 


Commercial oil — "Cooking Oil." 


1186 
493 
774 

1188 


do 

Poppy 


V. D. Anderson Co., Cleveland. Ohio. 

Schiefflein & Co., New York City 

V. D. Anderson Co., Cleveland. t)hio. 
do .*. 


Cold-drawn oil. 

Do. 
Do. 











Table XXXIII. — Analt/seK of mtscfllaneoii!! oils. 

COCOANUT OIL. 



Serial 
No. 


Specific 

gravity 

at 15.5° 

C. 


Butyro- 

refrac- 

tomc- 

ter 

reading 

at 15.5° 

C. 


Index 
of re- 
frac- 
tion at 
15.5° 

n. 


Man- 


Spe- 
cific 
tem- 


Hiibl 
num- 
ber. 


lodin num- 
ber of liquid 
fatty acids. 


Sapon- 
ifica- 
tion 

value. 


Melt- 
ing 
point of 
fatty 
acids. 


''""'J fattv 
fatty '^i'y 
'"^Z acids as 

'''^""'- oleic. 


num- 
ber, 


pera- 
ture 
reac- 
tion. 




6s 


22077 


0.9269 
.9259 


Degrees. 








7.90 
8.58 








°C. 


Per el. Per et. 


773 


49.1 


1.4587 


21.0 


44.0 


31.9 




259.5 


25.2 


66.90 0.11 



PALM OIL, 



494 0.9128 



53.0 



99.0 201.0 



22433 


0.9148 


67.4 


1.4706 


47.8 


106.2 


76.9 


94.0 


98.9 


195.7 


33.2 


18.90 


0.75 


23434 


. 9145 


67.4 


1.4706 


46.8 


104.0 


77.2 




101.3 


195.3 


34.2 


19.30 


.78 


23606 


.9160 


69.5 


1.4720 


46.5 


103.3 


69.7 


9.5.8 


101.3 


197.7 


38.4 


26.68 


.28 


487 


.9175 


66.8 


1.4702 


39.9 


110.8 


72. 6 


93.9 


97.9 


196.2 


35.8 


21.43 


1.28 



MAGNOLIA OIL. 



1181 


0. 9128 


64.5 








81.7 
76.1 
80.4 




106.2 
106.7 
100.3 


189.5 
189.2 


34.3 
38.2 


18.32 
24.24 
15.48 


38.07 


1182 








48.28 




.9130 


65.0 












1 









MISCELLANEOUS OILS. 



45 



T.\Bi.E XXXIII. — Analyses of miscellaneous oils — Continued. 

PEANUT OIL. 



Serial 
No. 


Specific 

gravity 

at 15.5° 

C. 


Butyro- 
refrac- 
tome- 

ter 
reading 
at 15.5° 

C. 


Index 
of re- 
frac- 
tion at 
15.5° 
C. 


Man- 
mene 
num- 
ber. 


spf- 

CltlC 

tem- 
pera- 
ture 
reac- 
tion. 


Hiibl 
num- 
ber. 


lodin num- 
ber of liquid 
fatty acids. 

11 it 


Sapon- 
ifica- 
tion 

value. 


Melt- 
ing 
point of 
fatty 
acids. 


Solid 
fatty 
acids. 


Free 

fatty 

acids as 

oleic. 


23656 

499 

13234 

<■ 1323T 

772 

1149 


0.9155 
.9186 
.9188 
.9364 
.9188 


Degrees. 
67.5 
70.0 
71.0 
75.0 
71.3 
70.5 


1.4707 
1.4723 
1.4729 
1.4763 
1.4731 
1.4726 


61.0 
46.5 
65.6 
67.3 
63.2 


135. 5 
129.1 
154.2 
186.9 
136.3 


89.1 
87.8 






191.4 
191.8 
190.7 


°C. 

33.2 

34.3 

36.0 

37.6 

36.4 

33.6 


Perct. 


Perd. 
13.51 






a .40 






f.2.93 


77.0 
96.3 
94 3 






199.0 
189.9 

1SS 8 


f5.96 


114.0 




d .24 















MU.STARn OIL. 



486 


0.9178 
.9170 
.9184 
.9193 
.9147 


76.1 
76.5 
76.2 
76.5 
74.5 


1.4759 
1.4762 
1.4760 
1. 4762 
1.4750 


68.5 
68.2 
77.6 
79.4 
61.4 


190.3 
189.4 
165.4 
169.3 
130.9 


103.0 
105. 8 
110.4 
113.0 
98.4 






175.9 
176.0 

178. 5 
182.8 
173.0 


21.0 
21.8 

20. S 
20.8 
21.1 


4.05 

1.06 

2.32 

Trace. 


1.13 


495 
770 
771 
776 


114.2 
119.8 
103.1 


115.7 
116.8 
121.1 
103.0 


.38 
.48 
.34 
.13 



RAPE OIL. 



490 


0. 9161 


74.3 


1. 4749 


.54.5 


151.4 


92. 5 


100.5 


96.9 


175.7 


20.0 


0.12 


3.67 


496 


.9143 


74.3 


1.4749 


54.9 


152.5 


92.7 


101.5 


98.0 


174.7 


21.9 


1.02 


.63 


775 


.9163 


74.1 


1.4748 


63.6 


136.6 


101.3 


105.1 


106.0 


176.6 


20.5 


Trace. 


1.26 


937 


.9158 


74.8 1 1.4752 


67.8 


144.5 


101.2 




107.5 


174.1 


20.4 


1.43 


1.62 



ALMOND OIL. 



0.9186 1 70.9 4.5.3 117.6 96.2 192.5 i 23. 



489 



0.9218 



73.3 



SESAME OIL. 



170.3 



106.6 



U.5.4 190.7 27.4 



0.44 



SUNFLOWER OIL. 



23624 
498 



0.9201 
.9205 



72.7 
72.1 



1.4739 
1.4736 



60.0 



166.7 



108.3 
104.1 



113.8 
105. S 



117.8 
113.8 




MAIZE OIL. 



491 
444 

497 
777 



0.9233 
.9256 



76.2 
77.3 
75.6 
77.6 



1. 4760 
1.4767 
1. 4757 
1. 4768 



75.2 
76.5 



9.2 



208.9 
212.5 



119.2 
119.7 
116.7 
123.3 



133.3 
126.6 
129.4 
134.5 



134.5 
134.8 
132. 1 
139.8 



COTTON-SEED OIL. 



193.4 ; 
191.5 
191.7 
189.9 



22.0 
23.0 



1159 
1160 
1161 
1186 



0.9226 
. 9226 
. 9226 
.9236 



72.5 
72.3 
72.3 
75.6 



L4738 1 
1.4737 ! 
1.4737 
1.4757 



66.4 
73.4 
66.2 
67.1 



172.9 
191.1 
172.4 
174.3 



103.8 
106.2 
104.8 
110.9 I 



197.1 3-5.5 

196.9 39.0 

196.0 39.6 

198.5 I 38.0 



6.98 
6.70 
7.07 
7.44 


3.12 
1.80 

""'3.' 66 




22.90 
22.43 
23.60 


0.07 
.07 
.04 

2.17 



a3.41 per cent arachidic acid; melting point 72.5°; cold pressed oil. 

63.78 per cent arachidic acid: melting point 72.8°. 

el. 24 per cent arachidic acid: melting point 73°. 

rf4.12 per cent arachidic acid; melting point 72°: cold pressed oil. 

« Cooked oil. 



46 



OLIVE OIL AND ITS SUBSTITUTES. 



Table XXXIII. — AnahiKef of miscellaneous oils — Continued. 
POPPY OIL. 



Serial 

No. 


Specific 

gravity 

at 15.6° 

C. 


Butyro- 
retrac- 
tome- 


Index 
of re- 


Mau- 
men^ 
num- 
ber. 


Spe- 
cific 
tem- 
pera- 
ture 
reac- 
tion. 


Hiibl 
num- 
ber. 


lodin num- 
ber of liquid 
fatty acids. 


Sapon- 
ifica- 
tion 

value. 


Melt- 
ing 
point of 
fatty 
acids. 


Solid 
fatty 
acids. 


Free 
fattv 


reading! "°"-g* 
at 15.6° ^^a" 

c. ^■ 


i.-6 


313 
o to 

6^ 


acids as 
oleic. 




0.9239 
.9244 


Degrees. 


1.4"6(i 
1.4770 


85.5 
75.8 


237.6 
213.0 


133.2 
134.9 






190.2 
193.8 


°C. 

25.4 

25.8 


Per. ct. 

"'e'.hi' 


Pei-ct. 
2.31 


774 


142.0 


151.7 


.90 



LINSEED OIL. 



1188 0.9318 88.8 1.4831 



179.5 



191.7 19.2 3.88 0.40 



OLIVE OILS OF KNOWN ORIGIN. 
California Oils. 

The oils in Tables XXXIV aud XXXV were obtained principally 
from producers of e.stablished reputations and were accompanied by 
affidavits as to purity. Three samples, made at the station, were 
obtained from G. E. Colby, of the California Agricultural B^xperi- 
nient Station. The oils reported on are from all parts of the State 
devoted to olive culture and represent practically all the ditierent 
existing soils and climatic conditions, which undoubtedly exert a great 
influence on the chemical and physical characteristics of the samples. 

The results give a good idea of the variability of California oils. 
The analyses are more complete than any previoush' published data 
on this subject, which gives them added value in determining the limits 
of the various values. The per cent of free fatty acids eliminates two 
oils which would otherwise give an extraordinary variation to the spe- 
cific gravity and index of refraction figures, a variation that is certainly 
not legitimate for the grade of oils considered here. Oils such as Nos. 
22619 and 673 are not fit for use as salad oils, as they contain 44 and 12 
per cent of free acid respectively. This factor should always be taken 
into consideration in reporting low results on specific gravit}' and refrac- 
tive index. The variety of olive and the climate and soil may greatly 
affect the oil ; how much these factors affect the produt't must be decided 
by further study. Six samples of oil (Nos. 23456, 831, 833, 23457, 832, 
and 834) show the uniformity of oils produced from different varieties 
of olive where the soil and climatic conditions are the same and the same 
process of manufacture is used. The fir.st three were made from Ital- 
ian varieties and the last three from the Mission olive. The Mission 
olive, introduced into California by the old Mission fathers, is the 
variety generally grown in the State, and most of the oil made comes 
from it. Table XXXVI gives the compiled results of analyses of 
California oils. 



CALIFORNIA OILS. 
Tablk XXXI \'. — rkscription of Cnlifornia olive oiln of tvoinr origin. 



47 



Serial 
No. 



Description. 



23692 

23463 

22617 
22618 
22619 



John Bidwell estate, Ghico. 
Fred Busby, Concord 



G. E. Colby, Berkeley. 

do 

do 



22713 Elwood Cooper, Santa Barbara. 

22714 do 



22715 do. 



234oS 

23649 
844 
838 
839 
840 

234.56 
831 
833 

23487 
832 
834 

23462 

50S 

836 

837 

835 

1091 

23605 

798 

795 

796 

797 

23460 

23461 

23124 

841 

842 

843 

23459 

673 



do 

Ehmann Olive Co., Oroville 

do 

C. M. Gilford, San Uiego 

do 

do 

Edward E.Goodrich, Santa Clara . 

do 

do 

do 

do 

do 

J. C. Gray, Oroville 



James Hill & Sons, Lus Angeles . 

do : 

do 

do 

J. A. Kleiser, Cloverdale 

Peveril Meigs, Santa Barbara 

do 

do 

do 

do 

Morris tt Smith, Yolo 

Pr. Prosek, (iuerneville 

J.O. Riddell.Kedlands 

do 

do 

do 

Vincent C.Smith, Napa 

do 



" Rancho Chico " pure olive oil: made from Mission 

olives. 
Pure olive oil from Busby'.s olive grove; made from 

Mission olives. 
Oil from Redding Picholine olives; made in 1M93. 
Oil from mixed varieties; made in 1898. 
Oil from Manzanillo olives (poor quality); made in 

1900. 
Highest grade olive oil; raade from Mi.ssiou olives. 
Second pressing olive oil, 10 years old; made from 

Mission olives. 
Common grade olive oil (for lubricating and similar 

piuposes); made from Mission olives. 
Pure oUve oil, highest grade; made from Mission olives. 
Pure olive oil. 

Do. 
"Gifford's Best" olive oil; made from Mission olives. 
Olive oil just from separator; made from Mission olives. 
Oliveoil 6 weeks old; made from .Mission olives. 
El Quito olive oil, Italian variety. 
El Quito olive oil, Italian variety, 1901. 
El Quito olive oil, Italian variety, 1902. 
El Quito olive oil. Mission variety. 
El Quito olive oil. Mission variety, 1901. 
El Quito olive oil. Mission variety, 1902. 
Pure olive oil from Mount Ida olive grove; made from 

Pieholine olives. 
Hill's pure olive oil. 
Hill's pure olive oil; sea.son 1901. 
Olive oil, first pressing, 1902. 
Olive oil, second pressing, 190'-'. 
Pure olive oil. 

Meigs's pure olive oil; made from Mission olives. 
Oliveoil; made from Mission olives. 
Olive oil; sample taken from top of barrel. 
Olive oil; sample taken from middle of barrel. 
Olive oil; sample taken from bottom of barrel. 
Pure olive oil. 

Do. 
Riddell'spure olive oil. 
Oil from ripe olives, 1901. 
Oil from ripe olives, 1902. 
Oil from green olives. 1902. 
Pure olive c»il; from "Glen Olive" farm. 
Second pressing olive oil; from "Glen Olive " farm. 



Table XXXV. — Analyses of California olive oils of known origin. 





h 

c 


'4 

3 H (d 


1? 

II 


c 

oi 
g 




d 
3 


lodin num- 
ber of liquid 
fatty acids. 


Saponification 
value. 


o 

•11 

ii 

CD — 

S 


2 

1 


'So 


1 


"a 


id 
«^ 

94.3 
94.4 


1° 


23692 .... 


0.9168 
.9164 


Degrees. 
68.5 
68.4 
67.3 
67.5 
62.0 
68.7 
68.5 
68.2 
68.7 
68.0 
68.5 
69.2 
69.2 
68.9 
68.3 
68.8 
68.8 
68.3 
68.8 
68.8 


1. 4713 
1.4712 
1.4706 
1.4707 
1.4672 
1,4715 
1. 4713 
1.4711 
1.4715 
1.4710 
1. 4713 
1.4718 
1.4718 
1. 4716 
1.4711 
1.4715 
1.4715 
1.4711 
1. 4715 
1. 4715 






86.6 
85; 6 
78.5 
83.7 
79.6 
8.5.3 
84.6 
84.7 
88.2 
83.4 
84.2 
86.2 
89.0 
86.3 
84.3 
85.2 
84.8 
86.2 
84.9 
84.5 


96.6 
91.5 


191.2 
191.9 
194.4 
192. 6 
191.8 
191.1 
191.5 
191.3 
191.4 
192. 1 
189.7 
190.6 
189.9 
189.4 
191.9 
189.3 
189.8 
191.6 
189.3 
189.3 


°c. 

22.6 
21.3 
30.2 
20.7 
24.5 

2'2'4 
20.5 
23.5 
■2-2.6 
2.5.8 
'24.0 
■21.2 
24.0 
23.4 
■20.6 
20.2 
21.1 
•20. 5 
19.4 


Feret. 
5.12 
4.92 



"h'.'n 

3.87 


'"h'.ib 

4.94 
6.94 
7.23 

""6.'55' 
3.39 
5.40 
6.03 


Per ct. 
0.95 


23463-..- 
'22617 


48.0 


106.6 


.79 
.36 


22618 ^ 










8.21 


2'2619a 










44.40 


22713 . 








94.9 

"gi.'g' 

88.9 


94.3 
92.2 
90.5 
96.8 


.73 


22714. 








1.26 


22715 








2. 7f, 


23158 . - - - 

23649...- 

844 


.9169 
.9164 
.9180 
.9169 
.9171 
.9169 
.9169 
.9168 
.9170 
.9166 
.9173 
.9168 


48.4 
43.5 
46.9 
49.5 
48.4 
48.2 
47.7 
46.6 
48.0 
47.0 
47,6 
46.2 


107.6 
96.6 
97.9 
108.5 
106.0 
105.7 
106.0 
98.1 
101.0 
104.4 
100.1 
97.2 


.73 

1.43 

.35 


838.... 
839.... 
840.... 
23456.... 
831 


""93.'4' 


96.4 

98.2 
96.3 
95.4 


1.07 

3.51 

1.09 

.63 

.61 


833.... 

23457.... 

832.... 

834...: 


"9i.'2' 


95.2 
93.5 
93.2 
94.4 


.65 
.97 
.86 
.34 



"Not included in average on account of high percentage of free acid. 



48 



OLIVE OIL AND ITS SUBSTITUTES; 



T.tBLE XXXV. — Analyses of California olive oils of known origin — Continued. 





1 

GO 


1.2 

a a d 


■a o 


B 
c 


ll 


1 

a 

5 
3 


lodin num- 
ber of liquid 
fatty acids. 


5 ^ 

r 








1 


*^ 


■3.5- 




23462.... 
.506 .... 


.9162 
.9174 
.9174 
.9167 
.9167 
.9167 
.9171 
.9177 
.9177 
.9177 
.9177 
.9167 
.9162 
.9171 
.9168 
.9168 
.9169 
.9162 
.9149 


Degrees. 
66.9 
68.6 
68.8 
68.4 
68.2 
68.8 
68.5 
68.8 
69.0 
68.8 
68.8 
68.2 
67.5 
68.2 
68.8 
68.7 
68.6 
67.7 
66.4 


1.4703 
1.4713 
1. 4715 
1.4713 
1.4711 
1.4715 
1.4713 
1.4715 
1.4717 
1. 4715 
1.4716 
1.4711 
1.4707 
1.4711 
1. 4715 
1.4715 
1.4714 
1.4709 
1.4699 


43.0 
38.0 
48.2 
45.0 
44.8 
45.3 
47.1 
51.0 
60.0 
.52. 1 
50.2 
47.0 
45.0 
4.5. 5 
47.1 
4G.8 
45. 6 
45. o 
4.5.0 


96.5 
98.9 
106.7 
98.6 
98.2 
94.5 
104.2 
107.3 
106.2 
109.7 
106. 6 
104.0 
100.0 

"gs.'s' 

97.7 
96.2 
101.2 
96.0 


79.9 
84.4 
86.0 
84.2 
82.7 
81.9 
88.5 
89.7 
89.7 
89.8 
89.8 
86.7 
83.0 
83.7 
86.9 
87.2 
86.1 
82.9 
83.3 


91.7 


94.4 


192.2 
193.1 
190.7 
190.3 
190.4 
190.0 
191.6 
190.0 
1.89.8 
189.9 
189.7 
190.4 
192.0 
193.3 
189.4 
189.5 
189.6 
191.6 
189.5 


°a 

31.0 
22.4 
24.8 
23.6 
26.0 
26.6 
20.2 
19.2 
19.8 
19.2 
19.6 
23.4 
28.0 
25.4 
21.6 
21.4 
22.8 
25.0 
21.6 


Per el. 
10.91 

""b'.ih' 

6.19 

12.96 

2.43 

""4.' 73' 

4.69 
5.44 
0.24 
7.62 
6.20 
8.61 
7.52 
4.33 
5.69 
7.58 


Per d. 
.79 
71 


836 ... . 






2.51 


837.... 
835.... 
1091 .... 




93.1 
92.6 


.51 
.96 
1.42 


23605.... 
798.... 


94.6 


95.0 


1.54 
.63 


796.... 
796.... 
797.... 

23460 .... 

23461 .... 
23124.... 

841 .... 


' '93."8' 
92.4 
92.8 


98.7 
98.8 
98.6 
95.8 
95.4 
93.7 


.75 
.61 
.63 
2.24 
1.07 
.47 
.20 


842 .... 






.21 


843 ... . 






.28 


234.59.... 
673o... 


90.3 


93.3 


1.72 
12.11 










Average 
Max .... 

Min 


.9170 
.9180 
.9162 


68.4 
69.2 
62.0 


1.4713 
1.4718 
1.4703 


46.9 
52.1 
38.0 


101.8 
109.7 
94.5 


85.3 
89.8 
78.5 


92.8 
96.6 
88.9 


96.0 
98.8 
90.5 


190.9 
194.4 
189.3 


22.9 
31.0 
19.2 


5.86 
12.96 
2.02 


1.20 

44.40 

.20 



f'Not included in averaiEre on account of high percentage of free acid. 



Table XXXVI. — Analyses of California olive oils. (Compiled. ) 





Determinations. 


Analysts. 


V 


Sits 

1 ^ 

GO'S 

S2.S 
n 


^0 
^& 

<2 
■o 


g 


go 

a-s 

|| 
00 = 


0) 
.a 

a 

H 
1 

u 




M 

c > 

1 


h: 

03 

her:- 


-a 

t 


Blasdale:n 


0. 9161 
.9174 

.9162 
.9180 

.9140 
.9185 


Degrees. 


1.4710 
1.4716 

1.4703 
1.4718 

1.4689 
1.4717 


45.0 
47.0 

38.0 
82.1 


94.5 

109.7 


80.0 
86.5 

78.5 
89.9 

77.7 
93.8 


190.5 
193. 5 

189.3 
194.6 

187.0 
193.5 


21.0 

26.0 

19.2 
31.0 

21.0 
26.0 


Perd. 


Maximum 






Tolman and Munsonib 

Minimum 

Maximum 


66.9 
69.2 


0.20 
44.40 


Colby :■-■ 

ATinimiim 




Maximum. 





















n 11 samples. Jour. Amer. Chem. Soc., 1895, 17: 935. 

6 42 samples. 

<; California Agr. Expt. Sta. Kept., 1897-98. p. 166. 

Italian Olive Oils. 

These oils, re.sults upon which are given in Tables XXXVIl and 
XXXVIII, were obtained throug-h V. Villavecchia, chemist of the 
custom-house at Home, and Giacomo Dellapiane f u Andrea, of Genoa. 
The oils repi'esent all the large oil-producing districts of Italy. It is 
impossible to give the variety of olive used on account of the great 
number of varieties in Italy; each small district may have a distinct 
variety of olives. The Italian olive oils are not materially different 



ITALIAN OLIVE OILS. 



49 



from the California oils. The}' have a somewhat lower Hiibl iium- 
ber, and the percentage of solid fatty acids and the melting point 
of the free fatty acids are on the average considerably higher. One 
noticeable difference between the two oils was observed after they had 
stood in an ice box for several weeks. Many of the California oils 
showed no separation of solid fats and none of them l)ecame solid, 
while nearly all the Italian oils did become solid. This characteristic 
also held with the commercial oils. The French oils resembled in 
this respect the Italian oils. Tables XXXIX and XL give the com- 
piled results of analyses of Italian and miscellaneous olive oils, 
respectively. 

Table XXXVII. — Description of Italian olive, oils of hicwn origin. 



Serial 
No. 



680.. 
933.. 
960.. 

961.. 
936.. 
986.. 
962 

931.. 
932.. 
958.. 

969.. 
934.. 
952.. 

953.. 
954.. 
955.. 
957.. 
966.. 



Source. 



Fred Bailer & Co., Messina 

V. Villavecehia, Rome 

Giacomo Dellepiane fii Andrea, 

Genoa. 

do 

V. Villavecehia, Rome 

do 

Giacomo Dellepiane fu Andrea, 

Genoa. 

v. Villavecehia, Rome 

do 

Giacomo Dellepiane fu Andrea, 

Genoa. 

do 

V. Villavecehia, Rome 

Giacomo Dellepiane fu Andrea, 

Genoa. 

....do 

....do 

....do 

do 

....do 



Description. 



Pure olive oil (Bari). 

Olio di oliva di Bari (Puglie). 

Bari, first quality. 

Bitonto. 

Olio di oliva di Bitonto (Puglie). 
Olio di oliva <U Monopoli (Puglie). 
Molfetta, Bari. 

Olio di oliva di Toscana. 

Finest sublime Lucca oil, S. Rae & Co. 

Lucca (Toscane); Lucca, first grade. 

Lucca (Tosioane): Lucca, second grade. 
Olio di olivji di Liguria (Genoa). 
Maurizio (Liguria), Monte della Grasia 

Genoa (Liguria), Spezia. 

Genoa (Liguria), Genoa. 

Olio fino, Genoa (Liguria), Loano. 

Olio superfine, Genoa (Liguria), Loano. 

Abruzzo, Fossacesia. 



Table XXXVIII. — Analyses of Italian olire oils of known oriyin. 



Ssrial No. 



580 

933 

960 

961 

936 

936 

962 

931 

932 

958 

959 

934 

952 

9.53 

9M 

955 

957 

956 

Average . . . 
Maximum. 
Minimum . 






0. 9177 
. 91.58 
.9169 
.9162 
.9162 
.9155 
.9159 
.9166 
.9167 
. 91.58 
.9164 
.9169 
.9160 
.9161 
.9180 
. 91.57 
.9166 
.9164 



.9163 
.9180 
.9155 



«? • 

3 S OS 



Deo>'ees. 
67.9 
67.7 
67.6 
67.6 
(-.7. 7 
07.7 
67. 
67.6 
67.5 
68.0 
68.0 
67.6 
68.0 
67.3 
68.5 
67.8 
68.0 
68.3 



67.8 
68.5 
67.3 





S 

a 
a 




u-> r-i 


■J u 




<ux^ 


o £ 


M « 


a 








c3 


S" 


(-H 


g 


CD 


1.4709 


39.6 


103.1 


1. 4708 


43.5 


95.0 


1.4707 


44.7 


101.8 


1.4707 


43. 5 


95. 6 


1.470S 


44.2 


97.1 


1. 4708 


44. S 


9S.4 


1.4707 


43.5 


99.1 


1. 4708 


44.4 


97.4 


1.4707 


44.4 


97.4 


1.4710 


4,s.O 


102. 3 


1.4710 


46.2 


98.4 


1.4707 


42.5 


96.8 


1.4710 


45.0 


97.9 


1.4705 


47.0 


100.0 


1.4713 


48.3 


103.0 


1.4709 


44.2 


97.1 


1.4710 


4.5.0 


97.9 


1.4712 


49.1 


104. V 


1.4709 


44.9 


99.1 


1.4713 


49.1 


104.7 


1. 4705 


39.6 


95.6 



81.8 
80.4 
80.9 
80.8 
80.5 
81.8 
81.2 
80.7 
K0.5 
81.8 
81.5 
81.1 
81.4 
79.2 
86.1 
82.6 
82.1 
84.5 



lodin num- 
ber of liquid 
fatty acids. 



Mr^ 









81.6 
86.1 
79.2 



94.8 
96.0 
96.5 
95.1 
96.2 
96.5 
89.8 



90.6 
92.0 
92.4 
90.5 
90.8 
97.5 
94.8 
91.1 
98.4 



94.0 
98.4 
89.8 



CS 



101.8 
102.9 

98. 7 
100.3 

96.8 
104.1 

89.1 



91.4 
93.0 
93.2 
92.2 
92.2 
98.0 
95.3 
91.2 
103.1 



96.5 
104.1 
89.1 



191.7 
192. 



191, 

191.7 

191.9 

191.5 

191.8 

189.6 

190.1 

190. 4 

190. 5 

190. 6 

190.1 

191.3 

190.5 

190.8 

189.7 

190.7 



190.9 
192.0 
189.6 



s 



°C. 
28.5 
26.2 
26.6 
27.3 
29.3 
26.2 
27.9 
25.8 
25. 2 
22.9 
23.9 
24.5 
21.6 
24.9 
25.0 
23.5 
21.6 
2.8.5 



26.5 
29.3 
21.6 



Pr. H. 



16.47 
16.87 
13. 67- 
15.20 
11.07 
17.72 
6.01 
8.07 
6.04 
7.95 
8.60 
7.38 
9.76 
7.76 
8.93 
8.53 
13.51 

10.50 

17.72 

5.01 



Pr. ct. 



1.02 

.80 

.69 

1.03 

2.79 

.62 

.82 

.80 

.79 

.63 

.92 

.61 

1.18 

2.55 

1.09 

1.90 

.57 



50 



OLIVE OIL AND ITS SUBSTITUTES. 



Table XXXIX. — Italian olive oili. {Compiled.) 





Determinations. 


Analysts. 


tGrH 
OJ OS 


O 0) oj 

m 




s 


m 01 


a 

q 
3 
K 


o 

1 


o2 


^ o 


GO 

■a 


De Negri and Fabris:a 


60.9160 
.9180 

0.9145 
.9178 

>i.9160 
.9180 


Degreee. 




32.0 
36.5 

33.0 
36.6 

32.0 
37.0 


;;;;;;; 


79.1 
88.3 

81.1 
89.8 

79.0 
87.1 


187.9 
192.2 

185.0 
192.0 

188.8 
192.3 


"C. 


°a 


ft'. c(. 














De Negri and Fabris: a 
























De Negri and Fabris: « 












Maximum 

























.9166 


i 


83.7 












! 










Miintz, Durand and Mil- 
Han: e 


.91.'>8 
.9163 
.9169 

.9156 
.9180 






30.0 
35.0 
37.0 

39.6 
49.1 


83.3 
97.2 


83.7 
84.0 




24.0 
24.5 
23.7 

21.6 
29.3 


22.0 
23.0 












Tortelli and Ruggeri / 

Tolman and Munson: if 








67.3 
68.5 


1.4703 
1.4713 


95.6 
104.7 


79.2 
86.1 


189.7 
192.0 




O.Gl 




2.79 








.9180 
.9145 






104.7 
83.3 


89. 8 
79.0 


192.0 
185.0 


29.3 
24.0 




















1 







a Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 114. 

bl8 samples. Oil from green olives. 

c 17 samples. Oil from ripe olives. 

0. 53 Rjimples. Pure oils from various sources. 

e4 sampk's. Bulletin du Minist6re de P Agriculture. 1895. 

/Annali del Laboratorio chimico centrale delle Gabelle, 1900. vol. 4, p. 249. 

g 18 samples. 

Table XL. — Miscellaneous olive oils. [Compiled.) 



Analysts. 



Miintz, Durand and Mil- 
liau (oils from Africa}:" 

Minimum 

Maximum 

Muntz, Durand and Mil- 
liau foils from Spain): ft 

Minimum 

Maximum 

Miintz, Durand and Mil- 
liau ( nils from Portugal } :b 

Minimum 

Maximum 

Miintz, Durand and Mil- 
liau (oils from Greece):'' 

Minimum 

Maximum 

Miintz, Durand and Mil- 
liau (oils from Turkey )&: 

Minimum 

Maximum 

Miintz, Durand and Mil- 
liau (oils from the Le- 
vant):'' 

Minimum 

Maximum 



Determinations. 



5u 



0.9169 
.9172 



I .9160 
I .9167 



£3 c 



. 9165 



Degrees. 






30.0 
35.0 



fSO.O 
136.0 

(30.0 
t35.0 



(30.0 
\35.0 



(30.0 
136.0 



ao 

Is 



CO * 






83. 3 84. 1 
97.2 84.5 



83.3 

97, 



.2 ;' 



83.3 I 84.1 



83.3 
97.2 



« 4 samples. Bulletin du Ministt^re de 1' Agriculture, 1895, 
i> Bulletin du Ministire de 1' Agriculture, 1896, p. 139. 



83.3 
97.2 



83.3 
97.2 

p. 139. 



83.6 



c > 

c 
p. 



03 


6X1 >. 1 




Bolidi 
point 
acids. 


°c. 

24.0 
26.0 


"C. 
22.5 
24.5 


24.0 


22.0 


24.5 


23.5 


26. 


23.5 


24.6 


23.0 


24.5 


23.0 



Perct. 



COMMERCIAL OLIVE OILS. 
Table XL. — Miscellaneous olive oils — Continued. 



51 




a 15 samples. Bulletin du Minlst6re de rAgriculture. 1895. p. 139. 
b-i9 samples. Bulletin de rA^rit^ulture et Comnicrcf dc Tunis, 
f? samples. Bulletin du Ministere de rAgricultun-, is'.i.'i, p. 139. 

dThese t\v(> South American oils were exhibited at ilie World's Fair, Chicago. From W. C. Blasdale, 
Berkeley, Cal. 

COMMERCIAL OLIVE OILS. 

One hundred and tift3--seven samples of commercial olive oils were 
examined, of which 72 were labeled French oils, 67 were Italian oils, 
15 were California oils, and the remainino* 8 were of miscellaneous 
origin. Sixt^^-oue samples were furnished by the Treasury Depart- 
ment and came from the appraisers' stores at New York and Philadel- 
phia; 96 samples were bought upon the markets at Boston, Buffalo, 
Chicago, New Haven, New Orleans, 8t, Louis, San Francisco, Oakland, 
and Washington. The following table summarizes the results obtained 
on these commercial oils: 



Table XLI. — Summary of commercial oils. 



Kind and source. 



Total num- 
ber of 
samples. 



Samples 
containing 
oils other 
than olive. 



Samples 

containing 

cotton-seed 

oil. 



French oils: 

From appraiser's stores 

Puroha.sed in market 

Italian oils: 

From apprai.'ser'.s stores 

Purchased in market 

Total imported oils: 

From appraistT's stores 

Purchased in market 

California oils, purchased in market 

Miscellaneous oils/t purchased in mark 




5 


6 



11 
2 
2 



aOne sample sold as "superior to any olive oil" was maize oil. 

Descriptions of the commercial samples are given in Tables XLIl, 
XLIV, XLVI, and XLVIII, and the results of the analyses are given 



52 



OLIVE OIL AND ITS SUBSTITUTES. 



in Tables XLIIT. XLV, XLVII, and XLIX. Table XLIII gives the 
results obtained on the fommercial samples of California oils. These 
oils agree very closely with the California oils of known puritj^ given 
in Table XXXV. The melting point of the fatty acids of No. 23114 
is rather high, but the percentage of solid fatty acids is also high, and 
the iodiii number is correspondingly low. 

Table XLII. — Description uf commercial California oils not found iidulterated. 



Serial 
No. 


Source. 


Ca- 
pacity 

of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 


22432 
22616 


C. C. Bryan, Washing- 
ton, D. 0. 

F. J. Lea & Co., Oak- 
land. Cal. 

Alameda Co., Boston, 
Mas.«. 

Sunset Grocery Co., 
Oakland, Cal. 

Torrey & Gardiner, 
Oakland, Cal. 

A. Simon, San Fran- 
cisco, Cal. 

John Schloen, San 
Francisco, Cal. 

L. Lehenbaiuu & Co.. 
San Francisco, Cal. 

J. Caire Co., San Fran- 
cisco, Cal. 
do 


Ounces. 
20.3 


Dollars. 
1.00 


Dollars. 
0.49 


California Olive Oil, Olivina. .luliiis Paul 
Smith, Livermore, Cal. 


23069 
23099 
23101 
23109 
23112 

23114 
23116 
23117 


15.5 
26.3 
19.6 

19.2 

20.3 
22.0 
20.9 
19.6 


.60 
1.00 
1.00 

.90 
1.00 

1.85 
1.00 
1.00 
1.00 


..38 
.39 
.61 

..52 

.45 
.41 
.47 
.61 


California Olive Oil. Alameda Co., Boston, 

Mass. Absolutely Pure, 
Absolutely Pure. "San Pedro." 

Old Mission Olive Oil. Akerman & Tuffley, 
San Diego, Cal. 

Coburn's Olive Oil. Coburn, Tevis & Co., 
San Francisco, Cal. 

Gifford's Best California Olive Oil. Abso- 
lutely Pure. C. M.Gifford, Jamacha Val- 
lev, San Diego Co., Cal. 

Santa Ana, California, Olive Oil. First Press- 
ing. 

Pure Olive Oil. Quito Olive Farm, Santa 
Clara Co., Cal. 


23118 


do 


Jose, Cal. 


23124 


J. 0. Riddel. Red- 
lands, Cal. 
do 


Mrs. Emilv Rober.son. 

Riddel's Olive Oil. First Pressing. J. 0. Rid- 
del, Redlands, Cal. 

Pure Olive Oil. F. M. Hunt, Redlands, Cal. 


23126 



















Table XLIII. — Analyses of commercial California oils not found adulterated. 



Serial 
No. 


Specific 

gravity 

at 15.5° 

C. 


Butyro- 
refrac- 

to- 
meter 
reading 
at 15.5° 

C. 


|d ■ 


s 

a 


1 

a 

a 
3 
iS 


lodin number 

of liquid 

fatty acids. 


C 
o 

h 

— «j 

G > 

1 


Melt- 
ing 
point 
of fatty 
acids. 


Solid 
fatty 
acids. 


Free 
fatty 






acids 

as 
oleic. 


22432 


0.9162 


Degrees. 
68.7 
67.4 
67.1 
67. 7 
67.9 
67.9 
68.1 
67.4 
68.9 
08.6 
68.0 
68.2 
67.9 


1.4715 
1.4707 
1.4705 
1.470.S 
1.4710 
1.4710 
1.4711 
1.4707 
1. 4717 
1.4714 
1.4710 
1.4711 
1.4710 


41.0 

■ '43."6" 
43.5 
.61.0 
44.5 
46.3 
49.6 
45.0 
43. S 
45.2 
46.5 
48.0 


84.6 
81.0 
79.0 
81.6 
83.8 
80.3 
79.9 
79.9 
83.4 
83.7 
81.0 
83.7 
86.5 




91.5 


191.6 
192.6 
193.4 
190.5 
192.9 
193.2 
192.4 
194.9 
191.9 
192.2 
193.1 
193.3 
193.2 


°a 

22.6 
26.0 
26.2 
21.9 
26.1 
25.8 
25.2 
33.4 
22.4 
20.7 
23.1 
25.4 
23.2 


Perct. 
3.22 

""7.' 45" 
4.01 
7.18 
8.32 
7.96 
13.20 
6.47 
3.62 
6.62 
6.20 
6.42 


Per ct. 

1.27 


22616 


3.49 


23069 

23099 

23101 

23109 

23112 


.9167 
.9163 
.9177 
.9163 


"88.'4' 
93.9 
88.5 

"'ji.'g' 
90.9 
89.4 
88.7 
92.5 
93.2 


89.8 
85.9 
94.9 
92.0 
93.3 
97.0 
94.1 
92.1 
90.1 
93.7 
95.0 


.'29 

3.96 
1.18 


23114 


.9167 
.9171 
.9167 
.9164 
.9171 


.76 


231111 

23117. 


.69 
.80 


23118 


1.24 


23124 


.47 


231''6 


7.26 








Average . . . 
Maximum. 
Minimum . 


.9165 
.9177 
.9162 


68.0 
68.9 
67.1 


1.4710 
1.4717 
1.4705 


45.5 
51.0 
41.0 


82.2 
86.5- 
79.0 


91.2 
94.9 
88.4 


92.5 
97.0 
86.9 


192.7 
194.9 
190.5 


24.7 
33.4 
20.7 


6.47 
13.20 
3.22 


1.95 

3.96 

.29 



C'OMMEBCIAL OLIVE OILS. 



53 



The following letter was received in regard to the analytical results 

obtained on sample No. 23117: 

Oakland, Cal., April S8, 1903. 
In returning the accompanying statement of the chemical analysis of Pala Grove 
oil I would like to make one change. Jn.st before receiving the paper from Wash- 
ington 1 had a test made of this year's product by F. M. Curtis & Son, analytical 
chemists in San Francisco. They returned me the following: 

■ Specific gravity at 15.5° C 0. 9147 

Free fatty acids (in terms of oleic) per cent. . 0. 36 

lodin number (Hiibl) - 83.9 

Cotton-seed oil None. 

You will note the difference in the percentage of free fatty acids, your analysis 
calling for 0.80 per cent. I was at a loss to account for the great difference until I 
recalled the age of the oil you had tested. The .Tustinian Caire Company have had 
no oil of ours since the 1901 crop, and when that was put in still had some of the 
1900 crop on hand, so that what j'ou bought from them was at least 2 years old. 
Thanking you for your courtesy, I am, very respectfully, 

Caekie Cutler JIcLenegan. 
Pala Olive Grove, <S'o(/ Jose, Cat. 

Tables XLIV and XLV give the description of the commercial 
French oils and the results obtained thereon. Tables XLVI and 
XLVIl give the same data for conunercial Italian oils. Like the 
Italian oils of known purity, the commercial French and Italian oils 
have a lower iodin value, a higher percentage of solid fatty acids, and 
the fatty acids have a higher melting point than the California oils. 

Table XLIA'. — Description of foinmerrUil. Frencli olire oils not fotnid adulterated. 



Serial 
No. 


Source. 


Capac- 
ity of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 


7049 


Cobb, Bates. Yerxa & 
Co., Boston, Mass. 

Appraiser's office, 
Port of Philadel- 
phia. 

A.M.&J.Solari.New 

Orleans, La, 
do 


Ounces. 


Dollars. 


Dollars. 


Huile d'Olive Vierge, d'.\ix, Dupont & Cie., 

Bordeaux, France. 
Vidheau et Cie., Bordeaux. 


20943 


9.8 

17.6 
19.6 
19.6 
18.6 
9.12 
20.2 
20.2 
20.9 

20.0 

21.3 






2095.5 
20956 


0.65 
.45 
.40 
.65 
.40 
.65 
.65 


0.37 
.23 
.20 
.35 
.41 
.32 
.32 


Huile d'Olive Vierge,, I. L. Duret i Co., Bor- 
deaux, France. 


20967 


do 


seille. 


21003 
21063 
21071 
21072 


J. A. Kochl, New Or- 

Orleans. La. 
J. G. Swarbuck, New 

Orleans, La. 
S. W. Clark & Son, 

New Orleans, La. 


Plagniol, Marseille. 
V-. S. 0. Huile d'Olive, Extra Superfine, J. de 

Brie & Co., Bordeaux, France. 
Huile d'Olive Vierge, 9 oz. Qnalitt^ Sup6- 

rieure, Larronrte Fr^res, Bordeaux, France. 
Huile d'Olive, Extra Surflne, Talbot Frfires, 

Bordeaux. France. 


21112 


Appraiser's office. 
Port of Philadel- 
phia. 


York. Made in Nice, France. 


21397 


j 


Bordeaux. 

Huile d'Olive, Superfine Extra. Packed 
expres. ly for I. J. Miller. 21st and Brandy- 
wine st.eets, Philadelphia. Pa. 

Huile d'Olive, Extra Surfine, Bordeaux. 


21398 


do 


1 


21399 


do 




Bottled for Newton, Robertson & Co., 

Hartford. Conn. 
Hnile d'Olive, Garneau Frt-res, Bordeaux. 
Huile d'Olive, Superfine Clarifii?e, Barton A 

Guestier, Bordeaux. 
Huile d'Olive Vierge, Qualite extra sup^- 

rieure, Beaumarchand Fils, Bordeaux. 


21870 


Appraiser's office, 
Port of New York, 
do 


16.9 
17.2 




21871 




21872 


do 


1 


21873 


do 




1 



54 



OLIVE OIL AND ITS SUBSTITUTES. 



Table XLIV. — Description of commercial French olive oil^ not found adulterated — C't'd. 



Serial 
No. 



21874 

21876 

"21876 

21877 

21878 
21879 
21880 
21881 

21882 

21883 
21884 
21885 
21886 
21887 
21888 

21889 
21890 
21891 
21892 

21893 
21894 
22908 

22913 

22914 
22918 

22919 

22920 

23066 

23071 

23088 

23092 

23103 

23105 

23110 
23111 

23128 
23129 
2;il33 

23135 
23136 
23138 
23139 

23140 

23141 
23083 



Appraiser's office, 

Port of New York. 

do 



.do. 

.do. 

.do. 
.do. 
.do. 
.do. 

.do. 

.do. 
.do. 
.do. 
.do. 
.do. 
.do. 

.do. 
.do. 
.do. 
.do. 

.do. 
.do. 



Faxon, Williams & 
Fa:son,Biiffnlo,N.Y. 

,Tohn A . Seel , Roches- 
ter, N. Y. 

do 

E. C. Cochrane Co., 
Buffalo, N. Y. 

do 



Dingens Bros., Buf- 
falo, N. Y. 
S. S. Pierce, Boston, 

Cobb. Aldrich & Co., 
Boston, Mass. 

R. N. NesbitCo.,New 
Haven, Conn. 

E. E. Nichols, New 
Haven. Conn. 

M.D. Myer,San Fran- 
cisco, Cal. 

Goldberg, Bowen & 
Co., San Francisco. 
Cal. 

A. Liebmann. .San 
Francisco, Cal. 

Bebo, Newman & 
Ikenberg.San Fran- 
cisco, Cal. 

L. Stumpf Grocery 
Co., St. Louis. Mo. 

Connor, Eagan Co., 
St. Louis, ilo. 

H. L. Eppling, Chi- 
cago, 111. 

S.G.Anable, Chicago, 

ni. 

Whiteman & Co.. Chi- 
cago. 111. 

Hamelsfaler. Chi- 
cago. 111. 

C. Jevne & Co., Chi- 
cago, 111. 



Gilbert & Thompson, 
New Haven, Conn. 



Capac- 
ity of 
recep- 
tacle. 



Ounces. 



Dollars. 



23.3 
17.2 
16.9 



17.5 
18.5 



Price. 



17.9 
22. 



8.7 
30.4 



17.5 



32.1 
R. 7 
16,9 
16.9 
1.5.2 
18.9 

23.0 
18.6 

23.6 
22.0 
20.6 

20.3 
21.3 
16.2 
19.2 

21.3 

24.3 
31.4 



0.70 
.68 



.85 



1.26 

.:« 

.70 
.80 
.75 
.66 

.70 
.76 

.96 
.80 
.76 

1.00 
.90 
.86 

1.00 



.75 
1.40 



Price 

of 10 

ounces. 



Dollars 



Label. 



0.39 

.31 

.46 
. 25 

.49 



.40 
.41 
.47 
.19 
.34 

.30 
.10 

.10 
.36 
.36 

.49 
.40 

.62 
.52 



Huile il'Olive, Joseph Mayrurgue, Nice, 

France. 
Huile d'Olive, Superfine Clarifl^e, Roulan 

Frtires, Bordeaux. 
Huile d'Olive, Quality Sup^rieure, F. P. 

Garrettsoii & Co., New York City. 



Huile d'ulive Vierge, Extra, James Pla- 

gniol, France. 
Sublime Olive Oil. Imported by W. P. 

Allen, Philadelphia, Pa. 



Huile d'Olive, Boutelleau Fils. Made in 
France. 



Huile d'Olive, Superfine, Jules Gaston & 
Cie.. Bordeaux. 



Huile d'Olive Vierge bottled in Bordeaux, 
for Faxon. Williams tt Faxon. 

Pure Olive Oil packed in Bordeaux for .1. A. 
Seel. 

Huile d'Olive, Barton & Guestier, Bordeaux. 

Vierge Extra Huile d'Olive, E. C. Coch- 
rane Co. 

Huile d'Olive. Brandenburg Freres, Bor- 
deaux. 

Huile tVOlive Vierge, J. E. Blanc, Mar- 
seille. 

Huile d'Olive Vierge, V^- Chaffard, Janiin 
de la France. 

Huile d'Olive de Nice, J. P. FourchO, Nice. 

Huile d'Olive, A. Fontenelle Fils & Cie., 

Grasse. 
Huile d'Olive Laselle, Chapnelle & Cie., 

Aix. 
Huile d'Olive, De Possel Fils, Marseille. 

Huile d'Olive Vierge, bottled in Bordeaux. 



Choicest Imported Olive Oil, buttled by A. 
Liebmann. 

Huile d'Olive Vierge, .\lphonse Billet, Bor- 
deaux. 

Huile d'Olive Vierge de Provence, L. A. 

Price, Bordeaux. 
Huile d'Olive, J. Mottet & Cie., Grasse. 

Club House Brand, Virgin Olive Oil, Grasse. 

Imported by Franklin MacVeagh & Co., 

Chicago. 
Huile d'Olive Vierge, Alexis Godillot Jeune. 

Huile d'Olive, Sup^rieure, Dumouron * Cie., 
Grasse. 

Huile d'Olive Vierge, .\lphonse Pinard, Bor- 
deaux. 

Huile d'Olive, 5t. Beuedictus. Imported 
specially for Christian Jevne & Co., Chi- 
cago. 

Huile d'Olive. SocitHiS Hygi^nique Aliraen- 
tairc. 

Importe specialement par C. Jevne tt Co. 

Club Brand. Virgin Salad Oil. Imported by 
G. F. Heublein & Bro., Hartford, Conn. 



COMMERCIAL OLIVE OILS. 



55 



Table XLV. — Analyses of commercial samples of French olive oils vol found adulleraled. 





>» 






a 


^ A 




lodin number 


B 


■2^ 


n 


■0 




56 

as. 


?!^ 


S!=i 


t. 


o£ liquid fat- 




.S.S 


•3 


CJ 






QJlO 




Si 


.Q 


ty acids. 


Is 




>. 


=3d 










•E 


Is 

p. 


O Q> 33 




r 
1 


CO " 


a 

w 




^13 

CO 

O 




1° 


1 


1 






Dcqrees. 
















°c. 


Per a. 


JPer ct. 


7049 .... 


0. 9183 


67.5 


1.4707 






85.0 














20943.... 


.9180 


68.1 


1.4711 


43.2 


96.0 


80.3 


91.6 




195.2 


30.2 




1.32 


20955.... 


.9157 


68.2 


1.4711 


42.0 


93.2 


79.8 


90.6 




193.4 


26.2 




1.32 


20956 .... 


.9165 


67.4 


1.4707 


45.2 


100.3 


83.0 


97.4 




192.6 


30.6 




1.56 


20957.... 


.9173 


67. 9 


1. 4709 


48.8 


108.4 


81.4 




98.3 


193.2 


27.8 


12.69 


1.02 


21003.... 


.9164 


68.0 


1.4710 


41.8 


92.8 


79.8 


91.5 




192.7 


25.2 




1.32 


21063 




67.4 
67.8 


1.4707 
1. 4709 


40.7 
43.6 


90.4 
96.9 


80.6 
79.0 


95.6 


92.2 


192.3 
194.1 


25.2 
26.0 


8.2i 


2.62 


21071 .... 


.9161 


1.91 


21072 




67.5 
67.8 
67.3 


1.4707 
1.4709 
1. 4706 


42.0 
47.2 
42.0 


93.3 
104.9 
93.2 


80.9 
81.2 
81.3 


89.6 
90.0 
93.2 


8.8.1 


192.3 
193.5 
192.8 


25.2 
30.6 
25.0 


3.74 

"io.'ii' 


.76 


21112 




1.56 


21397.... 


.9163 


1.52 


21398 . . . . 


.9167 


67.0 


1.4704 


43.8 


97.3 


80.8 


94.1 


98.5 


193. 1 


29.4 


13.56 


1.20 


21399.... 


.9169 


67.5 


1.4707 


43.8 


97.3 


81.4 


93.9 


97.7 


193.0 


25.8 


12.20 


2.16 


21870 . . . . 


.9164 


67.6 


1.4707 


45.2 


100.3 


80.7 


91.2 




192.8 


29.0 




2.29 


21871.... 


.9163 


68.0 


1.4710 


43.8 


97.3 


79.5 


91.6 


94.7 


194.4 




11.62 


3.63 


21872.... 


.9165 


67.3 


1.4706 


43.0 


9.5.5 


79.9 


93.2 


93.8 


192.6 


27.0 


10.44 


.92 


21873.... 


.9167 


68.0 


1.4710 


46.5 


103.3 


81.8 


99.4 


97.8 


193.5 


27.0 


11.94 


.66 


21874.... 


.9166 


67.6 


1.4708 


47.2 


104.9 


82.9 


94.6 




195.0 


28.2 




1.55 


21875.... 


.9163 


67.8 


1.4709 


44.4 


98.6 


81.4 


92.0 


93.9 


191.6 


26.7 


8.92 


.96 


21876.... 


.9163 


67.5 


1.4707 


44.4 


98.6 


79.7 


91.9 


96.0 


192.8 




12.50 


2.75 


21877.... 


.9166 


68.1 


1.4711 


44.6 


99.1 


80.0 


96.0 




194.8 


29.4 




2.00 


21878.... 


.9166 


67.8 


1.4709 


45.0 


100.0 


79.0 




97.4 


196.3 


28.0 


14.46 


2.39 


21879 . . . 




68.0 
68.5 


1.4711 
1.4713 


47.6 
47.4 


105. 8 
105.3 


84.2 
83.1 


100.0 
98.4 


97.6 
100.0 


192.6 
193.5 


28.4 
27.0 


9.26 
12.38 


1.65 


21880.... 


.9172 


.45 


21881.... 


.9165 


68.0 


1.4710 


41.4 


92.0 


80.1 




96.3 


194. 5 


28.2 


12.36 


.71 


21882.... 


.9174 


68.0 


1.4710 


47.4 


10.5.3 


80.8 


92.7 


99.7 


194.0 


30.4 


14.45 


.90 


21883.... 


.9167 


68.2 


1.4711 


47.4 


10,5.3 


83.8 




99.7 


192.1 


25.2 


11.56 


.52 


21884.... 


.9170 


68.1 


1.4710 


42.4 


94.2 


83.7 


93.1 


93.8 


193.5 


27.2 


6.33 


1.76 


21885 




68.2 
67.8 


1.4711 
1.4709 


44.4 
42.8 


98.6 
9.5.1 


80.2 
80.9 


95.7 


95.7 
94.1 


193.6 
194.2 


28.0 
27.2 


11.93 
9.68 


.66 


21886.... 


.9165 


.89 


21887.... 


. 9153 


67.6 


1. 4707 


45.5 


101. 1 


81.2 




92.6 


192. 1 


28.8 


7.89 


1.34 


2IS88.... 


.9173 


67.5 


1.4707 


42.4 


94.2 


80.1 




98.1 


194.3 


24.6 


13.95 


1.09 


21889.... 


.9163 


67.7 


1.4707 


42.1 


93.5 


80.8 


96.0 


94.3 


196.3 


26.7 


9.92 


.47 


21890.... 




68.0 
67.8 
68.0 


1.4711 
1.4709 
1. 4710 


44.0 
43.7 
40.7 


97.8 
97.1 
90.4 


82.8 
82.6 
79.8 


93.7 
93.2 
91.3 


94.3 
94.6 


193.6 
192.7 
196.1 


26.9 
27.4 
28.0 


7.73 
8.34 


.89 


21891 . . . 




.84 


21892.... 


.9i63 


2.14 


21893.... 


.9163 


67.5 


1. 4707 


41.4 


92.0 


81.6 




91.1 


191.7 


23.7 


6.i7 


.48 


21894 




67.5 
68.7 
67.2 
67.3 


1.4707 
1.4709 
1.4704 
1.4705 


42.6 
42.2 
42.8 
45.5 


94.6 
93.7 
95.5 
101.1 


81.1 
80.9 
80.2 
83.6 






194.2 
193.5 
193.2 
193.1 


24.7 
24.2 
25.2 
27.6 


"e.'si' 

6.11 


3.44 


22908 . . . 




"90.' 6' 


91.2 
89.7 


3.18 


22913 




1.83 


2-2914 


.9153 


2.58 


22918 . . . . 


.9152 


67.8 


1.4709 


42.4 


94.2 


80.9 






191.2 


26.3 




2.28 


22919 .... 


.9157 


68.0 


1.4711 


42.5 


94.4 


81.9 


93.1 


94.6 


193.6 


27.2 


9.06 


1.98 


22920.... 


.9167 


66.4 


1.4699 


51.5 


114.4 


83.6 


92.1 




191.7 


27.2 




1.82 


23066 . . . . 


.9161 


67.2 


1.4705 


48.8 


108. 4 


82.5 




94.8 


192.6 


25.0 


8.56 


1.06 


23071.... 


.9170 


67.1 


1.4705 


47.2 


104.9 


80.6 




91.1 


191.7 


27.5 


7.11 


2.93 


23088.... 


.9167 


67.6 


1.4708 


44.0 


97.8 


.HO. 6 




.89. 5 


192.8 


25.0 


5.53 


1.73 


23092 . . . . 


.9177 


67.4 


1.4706 


51.4 


114.2 


80.5 




96.2 


194.2 


30.0 


15.95 


1.07 


23103.... 


.9196 


67.4 


1.4706 


47.6 


10.5.8 


82.5 


91.1 


97.9 


193.0 


29.6 


11.37 


2.06 


23105.... 


.9168 


67.8 


1.4708 


48.2 


107.1 


80.8 


93.4 


94.2 


191.3 


28.6 


9.87 


1.38 


23110.... 


.9168 


67.7 


1. 4709 


49.4 


109.7 


.84.2 




101.8 


193.0 


30.8 


12.81 


1.66 


23111 .... 


.9173 


67.8 


1.4708 


50.0 


Ul.l 


80.4 


94.7 


97.3 


193.1 


29.4 


12.90 


.81 


23128.... 


.9166 


67.6 


1.4707 


48. 2 


107. 1 


81.4 


92.8 


93.5 


192.2 


27.2 


8.50 


1.62 


23129 . . . . 


.9160 


67.8 


1. 4709 


46.0 


102. 2 


82.2 




92.8 


192.1 


29.0 


6.99 


.95 


23133.... 


.9177 


67.5 


1.4707 


44.0 


97.8 


80. 5 




89.1 


190. 5 


23.8 


5.26 


.90 


23135.... 


.9170 


67.7 


1.4708 


46.0 


102.4 


81.0 




95.7 


191.5 


28.0 


10.90 


.99 


23136.... 


.9168 


67.2 


1.4705 


45.4 


100.8 


79.4 




91.3 


192.3 


27.8 


8.59 


2.27 


23138.... 


.9150 


67.6 


1.4707 


4.5.4 


100.8 


82.2 






193.3 


26.3 




1.69 


23139.... 


.9165 


67.6 


1.4707 


49.5 


llO.t) 


81.4 


97.9 


97.1 


192.0 


29.6 


ii.76 


1.71 


23140.... 


.9164 


67.6 


1.4707 


46.5 


103.3 


80.5 


94.7 


93.0 


191.3 


28.1 


8.98 


2.22 


23141 . . - . 


.9172 


67.2 


1. 4705 


48.0 


106. f 


80.1 


92.3 


93.7 


191.3 


27.7 


10.00 


3.31 


Av .. 


.9166 


67.7 


1.4708 


45.1 


100.1 


81.3 


93.7 


94.9 


193.0 


27.3 


9.98 


1..59 


Max. 


.9196 


68.7 


1.4713 


51.5 


114.4 


85.0 


100.0 


101.8 


195. 3 


30.8 


1.5.95 


3.63 


Min. 


.9150 


66.4 


1.4699 


40.7 


90.4 


79.0 


89.5 


88.1 


190.6 


23.7 


3.74 


.45 



56 OLIVE OIL AND ITS SUBSTITUTES. 

Table XL VI. — Description of Italian olive oils not found adulterated. 



Serial 
No. 


Source. 


Capac- 
ity of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 






Ounces. 


Dollars. 


Dollars. 




21907... 


Appraiser's office, 
Port of New York. 








Bari. 












21911... 


do 








Bari. 


22910... 


John A. Seel, Roches- 
ter, N. Y. 


'"iai.'o' 


"'2.'50' 


'"'o.'io' 


Olio d'Oliva Finissimo, Garantito Genuino, 
A. Nicolini, Bari. 


21895... 


Appraiser's office. 
Port of New York. 








Sorrento. 












21908. . . 


do 








Naples. 
Naples. 
Olio d'Oliva Fini-ssimo, Faicchio & S. Loreu- 


21915... 


do 








23082... 


Santo Capasso, New- 


'"n.o 


"'i.'oo' 


....... 




Haven, Conn. 








zello, Prov. di Benevento. 


20958... 


A.M.&J.Solari,New 
Orleans, La. 


16.2 


.65 


.34 


Olio d'Oliva di Lucca, F. Bertolli. 


21111... 


Appraiser's office, 
Port of Philadel- 








Olio d'Oliva Suprafino, F. Bertolli, Lucca. 












phia. 










21199. . . 


do 


8.4 






Lucca Finest Cream Salad Oil, Warranted 










Pure Olive Oil, Smith, Kline & French 












Co,, Philadelphia, 


21896... 


Appraiser's office. 








Lucca. 




Port of New York. 










21897... 


do , 








Lucca. 


21898... 


do 









Lucca. 


21899. . . 


do 




'.'.'.'.'.'.'.'. 




Lucca. 


21902... 


do 








Lucca. 


21909... 


do 








Lucca. 


23068... 


S. S. Pierce, Boston, 
Mass. 


■"'io.'i' 


"'".'35' 


" ".'34' 


Pure and Best Cream Olive Oil. 


23093... 


Booth Meat Co., New 
Haven, Conn. 


1.S.6 


.75 


.40 


Cream Olive Oil, Made in Leghorn for W. A. 
Castle, SpringSeld, Mass. 


23095... 


Bronson & Piatt Co., 
New Haven, Conn. 


8.7 


.35 


.40 


Huile d'Olive Excelsior, Toscana Excelsior, 
Lucca. 


23097... 


H.Olson, Oakland, Cal. 


23.6 


.65 


.27 


Pure Lucca Oil, Crosse& Blackwell, London. 


23100... 


.\eard& Russell, Oak- 
land, Cal. 


24.7 


.85 


,34 


Extra Sublime Cream Lucca Olive Oil. 












23106... 


John Bnlotti, San 
Francisco, Cal. 


25. -1 


.65 


.25 


Fine Lucca Oil, Imported by John Bulotti, 
San Francisco, Cal 


23107... 


H.Weedcn. San Fran- 
cisco, Cal. 


13.5 


.50 


.37 


The Best Lucca Olive Oil, G. Fontana & Co., 
S:in Fr;uicisco. Cal. 


23113... 


Goldberg, Bowen & 
Co., San Francisco, 
Cal. 

Mrs. C. Goessel, San 


19.9 


.60 


.30 


Sultlinu' Lucca Oil, Goldberg, Bowen & Co., 
San Francisco, Cal. 


231L'-2. . . 


21.3 


.65 


.30 


Genuine Italian Olive Oil, M. Ricci <fe Co., 




Francisco, Cal. 








Lucca. 


23123... 


H. Glander, San Fran- 
cisco, Cal, 


•23. 6 


.60 


.25 


Pure Lucca Olive Oil, Robert Baldocchi & 
Co., San Francisco, Cal. 


21900.. . . 


Appraiser's office. 
Port of New York. 








Leghorn. 












21901... 


do 








Leghorn. 
Leghorn. 
Leghorn. 
Leghorn. 
Leghorn. 


2190ft. . . 


do 








21910. . . 


do 








21912... 


do.- 








21917... 


do 








21918 . 


do 








Leghorn. 

Finest Sublime Lucca Olive Oil, S. Rae & 


22907... 


Faxon, Williams & 


'"'i9.'2' 


"'".'76' 


'""'.'36' 




Faxon, Bu(Talo,N.Y. 








Co., Leghorn. 


22911... 


John A. Seel, Roches- 
ter, N. Y. 


G8.1 


l.,50 


.22 


Sublime Italian Lucca Olive Oil, G. Bartoni, 
Leghorn. 


22912... 


John A. Seel, Roch- 
ester, N. Y. 


•23.6 


1. •iS 


.52 


The Routh Extra Sublime Lucca Olive Oil, 
H.L. Routh&Sons. 


22915... 


E. M.Buehl, Buflalo, 
N. Y. 


16.9 






Extra Cream Lucca Olive Oil, D. G. Rossetti 






. 


& Co., Leghorn. 


22921... 


Dingens Bros., Buf- 
falo, N. Y. 


10.1 


.65 


.1-4 


Pure Genuine Olive Oil, .\ugustus .A.chiardi, 










Leghorn. 


22922. . . 


do 








A. Nicolini. 


23094... 


Booth Meat Co., New 
Haven, Conn. 


"'ii'.i' 


■■■■■35' 


'"".'m 


Huile d'Olive Lucca, Nicoli Pitito, Leghorn. 


23104... 


L. M. Walter, San 
Francisco, Cal. 


■17.1 


1.00 


.36 


Olio Sopratino, Fratelli .\lfonso, Leghorn, 
Lucca. 


23132... 


Schlieswuhl & Peter- 
son, Chicago, 111. 


19.0 


.70 


.36 


Finest Sublime Lucca Oil, S. Rae & Co., Leg- 
horn. 


23134... 


Geo. P. Popf, Chicago, 


18.9 


.75 


.39 


Extra Superfine Italian Salad Oil, Warranted 
Pure Olive Oil. Antonini & Co., Leghorn, 




HI. 








23074... 


Conway Co.. Boston, 
Mass. 


18.6 


.75 


.40 


Olio d'Oliva di Lucca, Ditta Ferd. Nencioni, 
Pi.sa. B. Ferrari & Co., Boston, sole im- 
porters. 


23073... 


The Ginter Grocery 
Co.. Boston, Mass. 


18.2 


.60 


.33 


Pure Tuscan Olive Oil, William Lloyd & Co , 
Leghorn. 


21903... 


Appraiser's office. 
Port of New York, 








Genoa. 













Bui. 77. Bureau of Chemistry. U. S. Dept. of Agf. 



Plate I. 



13 ro 
> o 



ai m 
" o 




to 



wO 



^o 



O H 

o 

o 

H 
H 
O 




Bui, 77, Bureau of Chemistry U S. Dept. of Agr. 



Plate II. 




^^^^ EXTRA fl^V 



P!i 



BORDEAUX -FRANCE 



SVKCTALLY BOTTLED FOK 



/ 



and imp<Trte 



03' 






xj^^ 



FiQ. 1.— Label on Olive Oil Mixed with Peanut Oil. (See Pages 5 and 60.) 



!*• 



n^'i^iiti^iiiiiiiiiiiiMmmtiimii^iiii 






^ 



BORDEAUX, 

r-RANCE 



HUILE D OLIVE 



Fig. 2.— Label on Bottle of Cotton-seed Oil. iSee Pages 4 and 



60.) 



COMMERCIAL UlLS. 



57 



Table XLVI. — Description of Italian olive oils not found adulterated — Continued. 



Serial 
No. 


Source. 


Capac- 
ity of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 


21904... 


Appraiser's office, 

Port of New York. 

do 


Ounces. 


Dollars. 


Dollars. 




21913... 










21916... 


do 








Genoa. 


21919 


do 








Genoa 


23119... 
22909... 
23067... 
230M... 
23187... 
21029... 

21914... 


Smith Cash Store, San 
Francisco, Cal. 

X. Z. liiannelli, Buf- 
falo, N. Y. 

S. S. Pierce, Boston, 
Mass. 

E.E. Hall&Sons.New 
Haven, Conn. 

V. Kaufman, Chicago, 
III. 

Popovich & Abramo- 
vich, New Orleans, 
La. 

Appraiser's office, 
Port of New York. 


17.1 
30.4 
21.9 
30.4 



128.0 


.60 
1.00 
.65 
.90 
.75 
1.90 


.Sr, 

.32 
.30 
.29 

.15 


Olio Vero d'Oliva Pio Moro fu Comigliano, 
Liguria. 

Pure Olive Oil, A. Z. Giannelli, Casciana 
d'Monsagrati. 

Pure Olive Oil, Italy, S. S. Pierce & Co., Bos- 
ton, Mass. 

Italian Olive Oil, Edw. E.Hall & Son, New 
Haven, Conn. 

Collinfiore Royal Table Olive Oil, Italy. 

Giov. di Cola, Termini, Sicily. 
Messina. 













Table XLVII. — Analyses of commercial samples of Italian olire oils not found adulterated. 



Serial 
No. 



21907.. 
21911 . . 

22910 . . 
21895 . . 
21908 . . 
21915 . . 
23082 . . 
20958 . . 
21111 .. 
21199 . . 
21896 . . 
21897 . . 
21898 . . 
21899 . . 
21902 . . 

21909 . . 
23068.. 
2S093 . . 
23095 . . 
23097 . . 
23100 . . 
23106 . . 
23107.. 
23113 . . 

23122 . . 

23123 . . 
21900 . . 
21901 . . 
21905.. 

21910 . . 
21912 . . 
21917 . . 
21918 . . 
22907 . . 

22911 . . 
22912.. 
22915 . . 
22921 . . 
22922 . . 
23094 . . 
23104 . . 
23132.. 
23184.. 



Butyro- 
Specific fJ™J:- 

"^V--'" 'reading 
^" 'at 15.5° 
C. 



0. 9171 
9152 
. 9105 
.9107 



.9131 
.9161 
. 9169 
.9163 



.9159 
.9167 
.9163 
. 91.54 



. 9166 
.9161 
.9160 
.9163 
. 91.68 
.9166 
. 91.62 
.9155 
.9167 
.9165 



.9166 
.9173 



.9162 
.9167 
. 9155 
.9163 
.9157 



.9170 
.9169 
.9166 
.9163 
.9169 



Degrees. 
67.7 
67.2 
67.0 
67.1 
67.8 
66.2 
67.4 
67.5 
67.4 
67.5 
67.6 
67.2 
67. .S 
67.3 
67.9 
67.2 
67.9 
67.2 
68.3 
67.1 
67.1 
, 67.2 
67.1 
67.0 
67.3 
67.6 
67.5 
67.2 
67.8 
67.3 
67.5 
67.4 
67.8 
66. 7 
67.5 
67.4 
66.9 
67.1 
67.6 
67.6 
67.6 
67,3 
67.5 



Index 
of re- 
frac- 
tion at 
15.5° C. 



1.4708 
1.4704 
1.4704 
1. 4703 
1.4709 
1.4698 
1.4706 
1.4707 
1.4707 
1.4707 
1.4708 
1.4705 
1.4709 
1.4705 
1.4710 
1.4704 
1.4705 
1.4705 
1.4712 
1.4705 
1.4705 
1.4705 
1.4704 
1.4704 
1.4706 

1. 4708 
1. 4706 
1.4704 

1. 4709 
1.4705 
1.4706 
1.4705 
1,4709 
1.4701 
1.4707 
1.4706 
1.4702 
1.4704 
1. 4708 
1. 4708 
1.4708 
1.4706 
1.4707 



1^ 



42.1 
41.9 
47.0 
42.0 
42.2 
47.6 
47.7 
40.0 
42.0 
41.4 
44.0 
40.5 
46.0 
42.0 
42.7 
41.4 
45.0 
48.8 
48. 5 
43.5 
48,2 
45.4 
46.8 
45.0 
47.7 
44.0 
41.2 
41.4 
41.2 
39.8 
44.0 
42.6 
42,4 
45.0 
43.6 
43.0 
46.0 
43.0 
46.0 
46.9 
46.0 
44.0 
44.5 



CO ^ 



93.6 

93.1 

104.4 

93.3 

93.7 

105.8 

106.0 

88.9 

93.4 

92.0 

97.7 

90.0 

102. 

94.6 

94.8 

92.0 

100.0 

108.4 

107 7 

96.6 

107.1 

100.9 

104.0 

100.0 

106.0 

97.6 

91.5 

92.0 

91.5 

88.4 

97.8 

94.6 

94.2 

100.0 

96.9 

95.5 

100.0 

95.5 

102.2 

102.0 

102.2 

97.6 

98.8 



81.2 
81.1 
82.4 
77.9 
80.9 
82.4 
82.2 
79.7 
80.9 
81.2 
82.4 
79.2 
81.4 
81.2 
82.8 
81.4 
80.1 
79.9 
82.1 
79.6 
82.0 
80.9 
80.5 
79.4 
81.4 
80.1 
80.9 
80.6 
80.7 
80.9 
81.6 
80.9 
81.9 
80.1 
82.5 
80.1 
80.1 
80.2 
79.7 
79.2 
80.6 
79.3 
79.2 



lodin num- 
ber of liquid 
ifatty acids. 






91.9 
90.6 
91.2 



92.5 
90.0 



90.8 
92.7 
91.4 
98. 6 



93.8 



94.2 
90.0 
91.7 



91.8 
91.3 



91.1 
94.7 



92.4 
90.1 
93.3 
90.2 
93.0 



93.0 






97.5 
98.1 



94.8 
94.0 
94.1 



94.8 
93.9 
96.3 
92.0 
91.9 
88.8 



90.6 

'96.' 6' 

90.1 
91.2 
93.3 
90.7 
92.1 
91.0 



91.5 
94.9 
91.6 



91.1 
90.4 



91.6 
89.8 
90.9 



= 2 
o o 

p. 



193.3 
193.6 
194.2 
193.7 
193.5 
194.1 
193.4 
193.5 
192.6 
192.2 
196.6 
194.5 
192.6 
193.0 
193.1 
192.3 
192. 1 
192.7 
192. 4 
191.5 
192. 6 
191.8 
191.1 
191.3 
191.1 
191.2 
192.5 
193.8 
192.2 
191.6 
192.2 
193.8 



191.9 
192.8 
191.2 
192. 2 
190.1 
194.0 
191.6 
190.5 
190.2 
190.9 



Melt- 
ing 
Foint 
fatty 
acids. 



26.0 
22.6 
27.8 
26.3 
24.6 
25.8 
26.8 
27.9 
25.6 
28.0 
28.3 



23.8 
24.3 

26.1 
28.6 
26.1 
28.0 
26.2 
25.1 
26.3 
27.1 



Solid 
fatty 
acids. 



Free 

fatty 

acids as 

oleic. 



°c. 


Per ct. 




12.28 




12.95 


28.4 




28.4 


13.42 


25.2 


9.46 


26.7 


8.04 


29.6 




24.0 


6.57 


27.2 




2,6.9 




28.2 




27.7 




28.3 


9.66 


29.2 


9.16 


27.2 


9.68 




7.16 


28.9 


8.50 


22.8 


5. .58 


28.5 




26.9 


7.69 


23.8 





6.80 
6.25 
8.50 
8.29 
7.22 
7] 69 
6.97 



7.14 
9.54 
7.23 



7.60 
6.80 



7.53 
7.28 
8.28 



Per ct. 
2.22 
4.56 
4.61 
2.72 
3.18 
1.5.25 
4.40 
1.69 
1.06 
1.53 
1.18 

.78 
1.83 
2.16 
3.32 
1.75 
2.63 
1.07 

.93 
1.51 
4.28 
1,29 
3.17 
2,33 
3.09 
1.29 
1.74 
1.76 
2.12 
1.61 
2.90 
1.93 
2.28 
1.06 
1.31 
1.26 
1.74 
2.15 
3.89 
1.65 
1.16 

.90 



58 



OLIVE OIL AND ITS SUBSTITUTES. 



Table XLVII. — Anab/si'x of commercial mmples of Italian olive oils not found adulter- 
ated — Continued. 



Serial 
No. 


Specific 

gravity 

at 15.5° 

C. 


Butyro- 

refrac- 
tome- 

ter 

reading 

at 15.5° 

C. 


Index 
of re- 
frac- 
tion at 
15.5° C. 


B 
s 
a 

■2 'i 
a ^ 

a 
i 


a- 
Si 

ll 


u 

1 

a 
3 
K 


lodin num- 
ber of liquid 
fatty acids. 


c 
o 

ca 
1 


Melt- 
ing 
point 
of fatty 
acids. 


Solid 
fatty 
acids. 


Free 

fatty 

acids as 

oleic. 


>.T3 

-^ a 




23074 .... 
23073.... 

21903 .... 

21904 .... 
21913 . - . . 
21916.... 
21919.-.. 
23119.... 
22e09.... 
230U7.... 
23084 .... 
23137.... 
21029 


.9165 
.9175 
.9160 
.9102 
.9103 
.9179 
. 9157 
.9156 
.9151 
. 9159 
.9165 
.9154 


Degrees. 
66.8 
67.1 
67.3 
67.8 
67.2 
07.6 

es.o 

66.9 
66.8 
66.9 
67.4 
68.0 
66.3 
67.3 


1.4701 
1.4705 
1.4705 
1.4709 
1.4704 
1.4707 
1.4711 
1.4703 
1.4701 
1.4702 
1.4706 
1.4710 
1. 4699 
1.4705 


45.9 
41.4 
41.4 
44.2 
42.8 
44.7 
42.5 
47.5 
44.0 
44.4 
48.4 
44.2 
40.8 
45.5 


102. 
92.0 
92.0 
98.2 
95,1 
99.3 
94.4 

105.5 
97.8 
98.6 

107. 5 
98.2 
90.7 

101.1 


81.2 
78.5 
80.6 
81.6 
80.2 
81.6 
84.6 
82.6 
82.7 
80.8 
83.3 
82.5 
77.6 
83.6 


' 'go.'e' 

92.7 
99.7 
93.3 

"gi.'g' 

94.6 


88.4 
90.0 
95.1 
94.8 
9.% 2 
98.5 
100.2 

"go.'s' 

92.8 
94.4 
90.5 
91.9 


191.6 
191.9 
192.5 
192.4 
193.2 
194.6 
193.6 
193.5 
192.7 
192.1 
192.6 
193.7 
190.9 
193.1 


°C. 

24.4 

21.0 

29.4 

29.4 

25.2 

30.4 

27.2 

28.0 

26.0 

25.6 

26.0 

24.2 

26.2 

30.4 


Per ct. 
3.70 
8.62 
10.74 
9.47 
11.26 
12.68 
11.21 

'4.' 67' 
8.50 
7.38 
4.40 

11.22 


Per ct. 
2.46 
1.22 
3.87 
1.59 
1.83 
2.09 
1.98 
5.30 
2.27 
2.63 
.72 
1.60 
3.61 
2.58 


21914.... 


.9153 


Av.. 
Max. 
Min. 


.9161 
.9179 
.9134 


67.3 
68.3 
66.2 


1.4706 
1.4712 
1.4698 


44.0 
48.8 
39.8 


97.8 
108.4 
88.4 


80.9 
84.5 
77.5 


92.4 
99.7 
90.0 


92.61 ' 192.6 
100.2 196.6 
8S.0 190.1 


26.6 
30.4 
21.0 


8.35 
13.42 
3.70 


2.42 

15.26 

.72 



Tables XLVIII iiiul XLIX give the data obtained upon the samples 
of commercial oils found to be adulterated. The samples containing 
peanut oil all bore Frencji labels and those containing sesame oil Italian 
labels. Two California oils contained cotton-seed oil. In all of the 
above cases the oils were represented to be pure olive oil and in most 
cases were guaranteed pure and of special grade. One of the most 
striking facts brouglit out 1)V this examination of imported oils received 
from the customs officers, and therefore, known to be imported, was 
that none of them was adulterated with cotton-seed oil. 

Table XLVIII. — Description of adulterated olive oils. 



Serial. 
No. 


Source. 


Capac- 
ity of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 


21027... 
21031... 

21110 


A. L. Biililcr, New 
Orleans, La. 

Popovichar.dAbram- 
ovich , New Orleans, 
La. 

Appraiser's oflBce, 
port of Philadel- 
phia, 
do 


Ounces. 
7.4 

59.5 


Dollars. 
0.10 

,90 


Dollars. 
0.13 

.17 


Huilc d'Olive Viergc. E. Loubon, Nice, 

France, 
Olio d'Oliva, Egisto Dini, Lucca, Italy. 

Sublime Olive Oil Addisoni Fils Masina, 


21113 








Italy. 
Huilc d'Olive, E.Ktra Surfine, Jules Cham. 


21395 .. 


do i 






bon & Cie., Bordeaux, France. Imported 
by Chas, W. Longaker, Pottstown, 
Huile d'Olive. P. M, Loubric, Bordeaux, 


21396... 


do 








France. Packed for I. K. Bean. 


21906 


do 








France. Imported for J. M. Oliver & Sons. 
Lucca Italy. 


22924... 
22925. . . 


Dingens Bros., Buf- 
falo, N. Y, 
do 


67.0 
120.1 


1.40 

2.25 

.36 


.20 
.19 


CUoSopraffino. UmbertoAlbertini,Livorno, 

Italy. 
Olio Puro d'Oliva. Restivo & Co., Lucca, 


23070... 


Rice Bros., West New- 
ton, Mass. 


(Tiiscana), Italy, 
Huile d'Oliyc, Vierge. Silas Peirce & Co., 
Bordeaux, France. 



COMMERCIAL OILS. 



59 



Table XLVIII. — Description of adulterated olire oils — Continued. 



Serial 
No. 


Source. 


Capac- 
ity of 
recep- 
tacle. 


Price. 


Price 

of 10 

ounces. 


Label. 






Ounces. 


Dollars. 


Dollars. 




23072... 


Cobb, Bates, Yer.xa & 
Co., Boston. Mass." 


IG 


0.55 


0.34 


Huile d'Olivo Vierge, d'Aix. Dnpont iV: 
Cie., Bordeaux, France. 


23085... 


E.E. Hall*. Son. New 
Haven, Conn. 


11.5 


.59 


..51 


Huile d'Olive, Extra Vierge. NaeKely & 
Pasero, Marseille, France. 


28086... 


do 


11.5 


• .45 


.39 


Huile d'Olive. Vierge, d'Aix. .Uex.Eyquem, 












Bordeaux, France. 


■23087... 


S. Francisconi, New 
Haven, Conn. 


34.1 


,50 


.14 


Oliod'Oliva. LuigidiCos Matteucci, Lucca, 
Italy. 


23090... 


G. Savarese, New Ha- 
ven, Conn. 


29.7 


.50 


.15 


Olio d'OIiva, Sopraffino. F. Berio i Co., 
Lucca, Tu.scana, Italy. 


230%... 


D. M. Welch & Son, 
New Haven, Conn. 


8.7 


.30 


.34 


Huile d'Olive, Extra Surfine. Tisserand & 
Fils, Bordeaux, France. 


23108... 


F. W. Ruehers&Co., 
San Frani-isfo, Cal. 


18.6 


..50 


.26 


Olio d'OIiva, Sopraffino. Gaetano Giurlani, 
Lucca, Italy. 


23120... 


H.C. KUttLTliorn.San 
Franci.><co, cal. 


25. 3 


.05 


.25 


Olio d'OIiva Vergine. De Martini E Cia., 
Riviera di Genova, Italy. 


23121... 


S. Scatena, San Fran- 
cisco, Cal. 


24. 3 


.50 


.20 


Olio Vergine Purissimo. Garantito di L\u-ca. 
S. Scatena &. Co. 


23131... 


Luyties Bros., St. 
Louis, Mo. 




.25 




Huile d'Olive, Clarifiie. Martinot Frcres, 
Bordeaux, France. 


23089... 


D. Dove, New Haven. 
Conn.b 


1.1 


■ .10 


.25 


Huile Salad. Giacomo Luigi, NoveOiieons, 
Americano. 


21030... 


Popovich & Abraino- 
vich. New Orleans, 
La. 

Boston Store, Buffalo, 




1.00 




T. A. Fueich & Son, Ln.'Jsinpiccolo, .\uslria. 


2291G... 


11,1 


.12 


.18 


Huile d'Olive. Freres & Du Peaux, Bor- 




N. Y. 








deaux, France. 


22917... 


do 




.43 




Superior in Quality, Purity, and Flavor to 












any Olive Oil in the market. Dove Pure 












Oil Co. 


23098... 


Howland &Co., Oak- 
land, Cal.<^ 


20.2 


,60 


.30 


Olive Oil. El Montecito Man'f'g. Co., El 
Montecito, Cal. 


23102... 


\V, P. Wheeler, Oak- 
land, Cal.c 


24.7 


,65 


.26 


"Ramona" Pure Olive Oil. W. P.Wheeler, 
Oakland, Cal. 



n On being notified that this oil contained peanut oil, Cobb, Bates & Yerxa replied, " We wi.sh 
to siiy to you that "we buy the Dupont oil to be not only pure olive oil but the best to be had." A 
seioiid sa'inple of a different shipment, secured by our representative from Cobb, Bates & Yerxa 
witliout their knowledge, was found to be pure. For analysis of pure sample. No. 7049, see page 55. 

b A letter addressed to Giacomo Luigi, New Orleans. La., was rettirned unopened. 

cSee correspondence given below. 



The following letters were received in regard to the two lirand.s of 
California oil found to lie adulterated. The second letter needs no 
comment, but the first brings out a very important fact, namel}', the 
use or misuse of labels of well-known brands to cover gross adultera- 
tions. 

Montecito, Cal., May 7, 1903. 
Yours of 14th ultimo, with analysis of " El Montecito Manufacturing Company's 
Olive Oil," at hand. 

In reply, I beg to state that the above company wa,s organized in 1893 to make a 
really jnire olive oil, and it never put out or sold a drop of any but pure olive oil. 

The making of oil was discontinued in 1896 and the hvst of the stock on hand was 
sold in August, 1899, to Haas Brothers, of San Francisco, some 1,400 bottles. The 
machinery was sold last year, and the fine stone building costing nearly §7,000 is for 
sale. Ptire olive oil could not Vje sold in competition with adulterated spurious oils, 
and as the parties interested in this company would not resort to such methods, the 
company simply went out of business. The company never sold any oil to Howland 
& Co., of Oakland. 

Respectfully, yours, El Montecito M'f'g Co., 

Edwi.n H. Sawyer President. 



60 OLIVE OIL AND ITS SUBSTITUTES. 

Oakland, Cal., May 6, 1903. 

Your favor under date of April 14, 1903, at hand and contents noted. Beg to say 
in reply that I am much surprised to learn result of your analysis of my " Ramona" 
brand of olive oil, as when I adopted this brand for my retail trade I had the oil 
thoroughly analyzed, with result showing freedom from any adulterants. I i)resumed 
that the same branil of oil from the same producers and importers would run same 
in quality and purity, but it seems, as you remark in your favor referred to before, 
that "manufacturers vary in the goods they turn out." It must be so in this case, 
and I shall certainly change the oil and obtain a, pure oil. 

Permit me to say that I am not a wholesaler, simply bottling oil for my retail 
business. It seems, on my part, to be simply a case of too much trust imposed in 
manufacturers' agents. 

I would remark that parties to whom I have submitted a sample of oil, now bottled 
under brand mentioned, for analysis, report adulteration of about 5 per cent. How- 
ever, that would suffice to necessitate its being discarded as a pure article. 
I beg to remain, yours, truly, 

W. P. Wheeler. 



The Department of State, upon the request of the Secretary of 
Agfrifulture, instructed the United State.s' consul at Bordeaux to 
investigate the existence of the firms named on the labels reproduced 
on Plates I and II as manufacturers of olive oil at that port. The follow- 
ing- excerpts ai'e made from the report rendered by the consul: 

1. No such firms as Tisserand & Fils, or Fr^res & Du Peaux, or Jules Chambon & 
Cieare known in this consulate or appear on the books thereof during the year 1903. 

2. No such firms are to be found in the last directory of the city of Bordeaux. 
Whether there are such firms in Bordeaux can be conclusively determined only 

by an examination of the registry books, for which a fee of 35 centimes ( 7 cents) per 
volume is charged for each volume included in the search. * * * 

It is well-nigh impossible that there should be such a firm as " Freres & Du Peaux." 
It might be "Dupeaux Frcres" or "Dupeaux & Freres." * * * 

From all I can gather I think there is somewhere in Bordeaux a firm which some- 
times calls itself ".Jules Ohambon & Cie," but where it is, who compose it, or what 
is its business the most searching inquiry has failed to reveal. Of the other two 
firms named not even a trace or suspicion can be found. 
I am, sir, very respectfully, your obedient servant, 

Albion W. Touegee, 
Consul of the United States of America at Bordeaux, France. 
July 30, 1903. 



COMMERCIAL OILS. 



61 






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62 OLIVE OIL AND ITS SUBSTITUTES. 



SUMMARY. 

(1) The olive oil consumed in this country is largely imported from 
France and Italy. The amount produced in California is relatively 
small, although reports warrant the statement that California is capa- 
ble of supplj'ing the entire home demand. 

(2) The cost of production of California oil is so much higher than 
that of the French and Italian oils that it competes with difficulty with 
the imported oils in the American market, eveu after the latter have 
paid dut}^ amounting to 50 cents per gallon. 

(3) The retail prices of the best grade of oil from the three sources 
are much the same, but the average prices of the imported oils are 
much less than that of the California oil, owing to the large amount of 
lower grade foreign oils that is marketed in this country. 

(4) In the examination of olive oils for adultei-ation, a complete 
analysis is usually necessary to reveal the real nature of the oil. In 
cases of gross adulteration the (qualitative tests, specific gra\it_v, and 
index of refraction will often show the nature of the adulterant and 
the extent tt) which it is emploj^ed. 

(.5) The adulteration of foreign oils imported into tliis country is 
practiced to a much less extent than is popularly supposed. Only .5 
of the 01 samples obtained from the customs officers were found to 
contain other than olive oil. and none of these contained cottonseed 
oil." On the other hand, oils bought upon the market, bearing labels 
indicating a foreign origin, were found to be (jnite extensively adul- 
terated with cotton-seed oil. It seems, therefore, probable that these 
adulterated oils bearing foreign labels are labeled and modified after 
leaving th(^ port of entry, neither the domestic nor the foreign pro- 
ducei' being responsible for them. This practice is equally injurious 
to the interests of the California, French, or Italian manufacturer of 
pure olive oil and the consumer. 

(6) The I'esults of analyses of oils of known purity show that there 
is a wide range in the various values ordinarily considered of impor- 
tance in indicating the purity of an oil. This is especially true of the 
iodin nuinbei', the melting point of fatty acids, and the percentage 
of solid fatty acids. The California olive oils generally have a higher 
iodin number, a lower melting point of fattj' acids, and a lower per- 
centage of solid fatty acids than the French and Italian oils. 

(7) All samples containing other than olive oil were sold as jnire 
olive oil. although in one case a careful observation of the label revealed 
the fact that the oil was an olive oil substitute. 

" Nine samples out of 250 recently received from the custom-house have contained 
cotton-seed oil. 



INDEX OF DEALERS AND MANUFACTURERS. 



Page, 

Achiardi. Augustus, Leghorn, Italy .^G 

Adrlisoni Fils, Jlessina, Italy .78 

Agard & Russell, Oakland, Cal 56 

Akerman & Tuffley, San Diego, Cal rfl 

Alameda Co.. Boston. Mass .52 

Albertini, Cmberto. Livomo, Italy -iS 

Allen. W. P., Philadelphia, Pa ,51 

Alphonso, Fratelli, Leghorn, Italy 56 

.■Vmerican Cotton Oil Co., New York City . . 44 

Anable, S. G.. Chicago, III 54 

Anderson, V. D., Co., Cleveland, Ohio 43,44 

Antonini & Co., Leghorn, Italy 56 

Armour i- Co., Chirago, III 43 

Baldocchi, Robert, & Co., San Francisco, 
Cal 

Bailer, Fred, &Co., Messina, Italy 

Barton & Guestior, Bordeaux, France 

Bartuni. G., Leghorn, Italy 

Bean, I. K 

Beauraarchand Fils, Bordeaux, France 

Bebo, Newman & Ikenberg, San Francisco, 
Cal 

Berio, F., & Co. , Lucca, Italy 

Bertolli, F., Lucca, Italy 

Bidwell (John) Estate, Chico, Cal 

Billet, Alphonse, Bordeaux, France 

Blanc, J. E. . Marseilles, France 

Blasdale, W. C. , Berkeley, Cal 

Booth Meat Co., New Haven, Conn 

Bo.'iton .Store. Buffalo, X. Y 

Boutelleau Fils, France 

Brandenburg Frdres, Bordeaux, France 

Brie, J. de, & Co., Bordeau.x, France 

Brody. James, Biloxi, Miss 

Bronson & Piatt Co., New Haven, Conn 

Bryan, C. C, Washington, D. C 

Buehl, E. M.. Buffalo, N. Y 

Btihler. A. L.. New Orleans, La 

Bnlotti. John, San Francisco, Cal 

Busby, Fred, Concord. N. H 



Caire. J., Co., San Francisco, Cal 

Capasso, Santo. New Haven. Conn 

Castle, W. A., Springfield, Mass 

Chaffard, Vve. Jardin de la France 

Chambon, Jules, & Cie., Bordeaux, France. 

Chapnelle & Cie., Aix, France 

Clark, S. W., & Son, New Orleans, La 

Coob, Aldrieh & Co., Boston. Jlass 

Cobb, Bates, Yerxa & Co., Boston, Mass 

"In a few cases in which the manufacturer's name 



56 
49 
53,54 
66 
58 
53 

54 
.59 
.56 
47 
.54 
54 
5 
.56 
.59 
54 
.54 
53 
43 
56 
.52 
56 
.58 
56 
47 

52 
66 
.56 
54 
58 
54 
53 
54 
53,59 



Page. 

Cnburn, Tevis & Co., San Francisco. Cal ... ,52 

Cochrane, E. C. Co., Buffalo, N. Y .54 

Cola, Giov. di. Termini. Sicily 57 

"Collinflorc Royal Table Olive Oil'V" 57 

Connor, E.agan Co.. St. Louis, Mo 54 

Conway Co., Boston. Mass ' 56 

Cooper. El wood, Santa Barbara, Cal 9, 47 

Crosse & Blackwell, London. England .55 

Dellepiane, Giacomo, fu Andrea, Genoa. 

Italy 5, 49 

De Martini & Cia.,RivieradiGenova, Italy. 59 

De Po.ssel Fils, Marseilles. France 54 

DingensBros., Buffalo, X. Y .54..56..58 

Dini, Egisto, Lucca, Italy 58 

Dove, D., New Haven, Conn 59 

Dove Pure Oil Co 59 

Dumouron & Cie., Grasse. France .54 

Dnpont & Cie., Bordeaux, France 53, .59 

Duret, J. L.. & Co.. Bordeaux, France 53 

Ehmanu Olive Co., Orovillc, Cal 47 

El Montccito Manufacturing Co.. El Monte- 

cito, Cal 59 

Eppling. H. L., Chicago, 111 .54 

Eyquem, Alex., Bordeaux, France 59 

Faicchio & S. Lorenzello. Italy 56 

Faxon. Williams & Faxon, Buffalo, X. Y. . . 5J, 66 

Ferrari, B.. tt Co.. Boston, Mass 56 

Fontana, G.. & Co.. San Francisco, Cal 56 

Fontenelle, A.. Fils <fc Cie.. Grasse. France . 51 

Fourcht^. F. P.. Nice, France ,54 

Francisconi, S. , New Haven. Conn .59 

Fr^res & DuPeaux, Bordeaux. France .59 

Fueich, T. A., tt Son. Lussinpiccolo. Austria .59 

Garneau Frdres, Bordeaux. France 53 

Garrettson, F. P., & Co., New Y'ork, N. Y . . 54 

Gaston, Jules, & Cie., Bordeaux, France... 54 
Giannelli, A. Z.. Buffalo, N. Y., and Casci- 

ana d' Monsagrati, Italy 57 

Giflord, C. M.. San Diego, Cal 12,47,.52 

Gilbert & Thompson, New Haven, Conn... .54 

Oilman, Z. D., Washington, D. C 43, 44 

Ginter, Grocery Co. (The), Boston, Mass... ,56 

Giurlani, Gaetano, Lucca. Italy 59 

Glander, H., San Francisco, Cal .56 

Glucose Sugar Refining Co., Chicago, 111. . . 44 

Godillot, Alexis, Jeune 54 

Goe.ssel, Mrs. C, San Francisco, Cal 56 

Goldberg, Bowen&Co., San Francisco, Cal. 54,56 
is not given the trade name of the oil is indexed. 

63 



64 



INDEX. 



>^M. 



Page. 

Goodrich, Edward E.. Santa Clara, Cal 12,47 

Gray, J. C. OroTiUe. Cal 47 

Hall, E. E., & Sons, New Haven, Conn .... 57,59 

Hamelsfaler, Chicago, 111 54 

Heublein, G. F.. & Bro.. Hartford, Conn... 54 

Hill. James, & Sons, Los Angeles, Cal 47 

Howland *t Co.. Oakland, Cal 59 

Hunt, F. M.. Redlands. Cal 52 

Indianapolis Hominy Mills, Ind 44 

India Refining Co., Philadelphia, Pa 43 

Jevne, C, & Co.. Chicago. Ill 54 

KStterhorn, H. C, San Francisco, Cal 69 

Kaufman. V.. Chicago, 111 57 

Kleiser. J. A., ('loverdale. Cal 47 

Koehl, J. .\., New Orleans, La 53 

Larroudo Freres, Bordeaux, France 53 

Lea, F. J.. A Cn., Oakland, Cal 52 

Lebenbaum. L.. <t Co., San Francisco, Cal.. 52 

Liebmann, A., San Francisco, Cal 54 

Longaker, Chas. W., Pottstown, Pa 58 

Loubon. E., Nice, France 58 

Loubric, P. M., Bordeaux. France 58 

Loyd, William, ctCo., Leghorn, Italy 56 

Luigi, Giacomo, New Orleans, La 59 

Luyties Bros., St. Louis, Mo 59 

Lnze, A. de. Bordeaux. France 53 

MacVoagh, Franklin, &. Co., Chicago, 111... 54 

Martini. De, & Cia. Riviera di Gcnova, Italy. 59 

Martinot Fri>res, Bordeaux, France 59 

Mattoncci. Luigi di Cos, Lucca, Italy 59 

Mayrargue, Joseph, Nice. France 54 

McLenegan, Carrie Cutler. San Jose, Cul... 53 
( .See also Pala Grove. ) 

Meigs, Peveril, Santa Barbara, Cal 13,47 

Miller. I. J., Philadelphia, Pa 53 

Moro, Pio, fu Comigliano, Liguria, Italy... 57 

Morris & Smith. Yolo, Cal 47 

Mottet, J., &Cie., Grassc, France 54 

Myer, M. P., San Francisco, Cal 54 

Naegely ».t Pasero, Marseilles. France 59 

Nencioni, Fcrd., Ditta, Pisa, Italy 56 

Nesbit, R. N. Co., New Haven, Conn 54 

"Nicellc Olive Oil" 53 

Nichols, E. E.. New Haven. Conn .54 

Newton, Robertson & Co., Hartford, Conn. 53 

Nicolini, A., Bari, Italy 56 

Olson, H., Oakland. Cal 56 

Oliver, J. M., & Sons 58 

Pala Olive Grove, San Jose, Cal 52 

{See also McLenegan, C. C). 

Peirce, Silas, & Co.. Bordeaux, France 58 

Pierce, S. S. , Boston , Mass 54. 5ii, .57 



Page. 

Pinard, Alphonse, Bordeaux, France 54 

Pitito, Nicoli, Leghorn, Italy 56 

Plagniol, James, Mar-seilles. France 53,54 

Popf, Geo. P., Chicago. Ill 56 

Popovich, Abramovich, New Orleans, La. 57, 58,59 

Possel, De, fil*, Marseilles, France 54 

Price, L. A., Bordeaux, France 54 

Prosek, Dr., Guerneville, Cal 47 *- 

Puget, Adolphe, Marseilles, France 53 

Quito Olive Farm, Santa Clara, Cal 62 

Rae, S., & Co., Leghorn, Italy 66 

"Rancho Chico" 47 

Restivo & Co., Lucca, Italv 58 

Ricei, M.. &. Co., Lucca, Italy 56 

Rice Bros., West Newton, Mass 58 

Riddel, J. O., Redlands, Cal 47, 52 

Roberson, Mrs. Emily, Olivina Farm, 

Auburn, Cal 52 

Rossetti, D. G., & Co.. Legnorn. Italy 66 

Roulan Freres, Bordeaux, France 54 

Routh, H. L.,&Sons 56 

Ruchers, F. W., & Co., San Francisco. Cal.. 69 

"S. Benedictus" 54 

' ' San Pedro " .52 

"Santa Ana. California. Olive Oil" .52 

Savarese, G.. New Haven, Conn 59 

Scatena. S., San Francisco, Cal .59 

Schicfflein & Co., New York City 43,44 

Schlieswohl & Peterson, Chicago, III .56 

Schloen, John, San Francisco, Cal 52 

Seel, John A., Rochester, N. Y 54,56 

Seville Packing Co., New York, N. V .53 

Simon, \.. San Francisco, Cal 52 

Smith Cash Store. San Francisco, Cal 57 

Smith. Julius Paul, Livermore, Cal 52 

Smith, Kline & French Co.. Philadelphia, Pa. 66 

Smith, Vincent C, Napa, Cal 47 

Soci^te Hygienique Alimentairc 64 

Solari, A. M. & J., New Orleans. La 53.56 

Stumpf. L.. Grocery Co.^ St. Louis, Mo 54 

Sunset Grocery Co., Oakland, Cal 52 

Swarbuck. J.(;., New Orleans. La 53 

Talbot Fri^res, Bordeaux. France 63 

Torrey & Gardiner. Oakland. Cal 52 

"Toscana Excelsior" 56 

Tisserand .& Fils, Bordeaux, France 59 

Vidheau & Cie. Bordeaux, France 53 

Villavecchia, V., Rome, Italy 5,44,49 

Walter, L. M., San Francisco. Cal 56 

Weeden, H., San Francisco, Cal 56 

Welch. D. M., &Son. New Haven, Conn... 59 

Wheeler, W. P., Oakland, Cal .i9,60 

Whiteman & Co., Chicago, III 64 



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1606*08 



